Fruit/ Gluten Free/ Sauces/Condiments

Cherry-Sage Sauce

Cherry Sage Sauce ~ The Complete Savorist
A text came in from my daughter’s former daycare provider asking if I wanted cherries.  It only took a split second to answer yes.  I have had a dream for many months now.  I wanted to make a savory cherry sauce to serve over pork with herbal undertones, sage in particular.

I didn’t plan for the roast to be anything more than a simple slow cooked roast, because I wanted the star of the meal to be the rich, luscious, and savory cherry sauce.My dream came true.  The sauce was hearty, full of robust cherries.  The sage was present, but not overpowering. The red wine balanced the sweetness of the cherries by adding the savory component I longed for.I loved this so much on the pork, but to be perfectly honest, this would be FANTASTIC over two scoops of vanilla bean ice cream, which just might be under a dark chocolate brownie!


Cherry-Sage Sauce

Author: Michelle De La Cerda


  • 2 cups pitted cherries
  • 1/2 red wine
  • 1/2 onion; diced
  • 2 tsp . fresh sage; chopped
  • 1/2 tsp . fresh thyme; chopped
  • 2 cloves garlic; minced/grated
  • 1 tbsp . butter or extra virgin olive oil
  • 1 tbsp . brown sugar
  • 1/4 tsp . Dijon mustard
  • Salt and Pepper to taste
  • 1 tbsp . orange juice


  1. In a medium saucepan, add the butter or olive oil and sauté the onion and garlic for two or three minutes or until the onions begin to soften.
  2. Add the sage and thyme.
  3. Mix well, allow the herbs to bloom or become aromatic.
  4. Add the red wine, brown sugar, mustard, orange juice, salt and pepper.
  5. Cook together for one minute.
  6. Add the cherries and allow them to simmer for 5 minutes over medium heat.
  7. Serve over pork or vanilla bean ice cream and brownies.
Box of cherries ~ The Complete Savorist
Pitting the Cherries ~ The Complete Savorist
Making the wine and sage sauce
Cherries added to the sauce, now to cook.

Thank you for sharing!

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  • Reply
    July 14, 2014 at 8:27 am

    Mmmm, I love the combination of the herbs and cherries and wine! Cherries are definitely on my list of favourite fruit and I’ve really been into mixing fruit and herbs lately.

    • Reply
      July 14, 2014 at 1:55 pm

      Naomi, thanks for checking the recipe out. I, too, love the combo of herbs, cherries and wine. What other fruit and herb combos have you been experimenting with? I am making an apricot and mint iced tea.

  • Reply
    November 19, 2020 at 7:53 am

    5 stars
    Made for a pork tenderloin and adjusted amounts . Wonderful flavors and helped me use fresh cherries from our wonderful state of WI! Will use again with pheasant breasts, as I think it would be a wonderful addition to that protein! Thank You!

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