Port Wine-Cherry Sauce

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Appears in Cook's Illustrated November/December 2013

This elegant, make-ahead sauce perfectly pairs with our Slow-Roasted Bone-In Pork Rib Roast.

SERVES6 to 8 (Makes about 1 3/4 cups)

TIME50 minutes

WHY THIS RECIPE WORKS

We cure our pork rib roast overnight with a salt and sugar rub, which seasons it well and gives it a mahogany appearance. We then cook it slowly, to help keep it as moist and juicy as possible. To dress it up for a holiday feast, we pair it...

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