CHERRY-TEMPRANILLO REDUCTION SAUCE
Traditional holiday turkey can notoriously lean a bit bland, but our family kitchen completely fixes that with our signature sweet-savory gravy. While it was perfected for turkey, this rich, deep-burgundy reduction is incredibly versatile—we often pair it with duck or beef as well.
You can easily swap the turkey broth for chicken, duck, or beef broth depending on the protein you are serving. We skip the generic brown powder packets entirely and build a concentrated glaze using your choice of broth, crushed cherries, and a generous pour of red wine—preferably a smooth Tempranillo.
It is a very simple process of simmering everything down until the flavors peak, and I hope you like our version.
COOK & PREP TIME
Prep Time: 5 minutes (smashing the cherries)
Cook Time: 20 minutes
Total Time: 25 minutes
INGREDIENTS
Broth: 2 cups (Turkey Broth, or swap for chicken, duck, or beef broth depending on your protein)
Crushed Cherries: ½ cup (fresh or thawed frozen cherries, roughly mashed)
Red Wine: ½ cup Tempranillo
STEPS
Combine the Bases: In a small saucepan over medium heat, pour in your chosen broth and Tempranillo wine. Toss in the roughly crushed cherries along with all their natural juices.
Simmer to Reduce: Bring the liquid to a gentle boil, then lower the heat slightly so it stays at a steady simmer. Leave the pan completely uncovered. Let it simmer for 15 to 20 minutes, stirring occasionally. You will see the liquid start to reduce by half, turning into a deeper, richer burgundy color as the natural sugars from the wine and cherries concentrate.
The Final Finish: Taste the reduction—the alcohol will have fully evaporated, leaving a warm, slightly sweet, and intensely savory finish. Serve it straight out of the pan thin and glossy for the perfect drizzle over your meat.
STORAGE & REHEAT
How to Store It
In the Fridge: Let the sauce cool completely to room temperature. Pour it into an airtight glass jar or container. It will stay fresh in the refrigerator for up to 4 to 5 days.
In the Freezer: If you want to make it weeks in advance, pour the cooled sauce into a freezer-safe container or a heavy-duty freezer bag (leave a little headspace as liquid expands when frozen). It will keep perfectly for up to 3 months.
🔥 How to Reheat It
From the Fridge: Pour the sauce into a small saucepan over low to medium-low heat. Stir occasionally until it is warmed through and liquid again.
From the Freezer: Thaw the sauce in the refrigerator overnight. Once thawed, reheat it gently in a saucepan on the stove.
💡 Note: When the sauce gets cold, it might thicken up slightly or look a bit gelatinous if you used a rich, homemade turkey or beef broth (which is totally normal and a sign of a great broth!). Once you apply heat, it will melt right back into that beautiful, thin, glossy drizzle.
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