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Thread cherries on skewers, leaving 1/4-inch between pieces. For a gas or charcoal grill, place skewers on a grill rack directly over medium heat. Cover and grill 5 to 8 minutes or until cherries are softened, turning occasionally.
Cool cherries slightly. Place in a food processor or blender. Add the port and orange juice to the cherries. Cover and process or blend until nearly smooth. Strain mixture through a fine-mesh sieve, pressing out liquid from cherry pulp. Discard pulp.
In a small saucepan combine strained cherry juice mixture, soy sauce, green onions, sugar, orange peel, ginger, garlic and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until reduced to 1 cup, stirring occasionally. Strain mixture through a fine-mesh sieve; discard solids. Serve with poultry or pork.