Cherry Balsamic Vinegar Sauce--The Platinum Recipes Collection

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Cherry Balsamic Vinegar Sauce

Ingredients:

• 2 Pounds cherries -- stems removed
• 1 Cup water
• 1 Tablespoon balsamic vinegar
• 2 Teaspoons minced shallots
• 1 Tablespoon unsalted butter -- room temperature
• Salt And White Pepper -- To Taste

Preparation:

In a medium saucepan, bring the cherries to a simmer in 1 cup water. Cook until cherries are soft. Using a metal strainer and rubber spatula, press the cooked cherries through the strainer to yield cherry puree. Discard skins and seeds. Return puree to saucepan and add vinegar and shallots. Bring sauce to a simmer; whisk in butter and salt and pepper to taste. Serve with lamb or pork, or use it to baste the meat while cooking. Makes about 1 1/2 cups, enough for 4 servings.

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