Popular Features:
View Cart

Cherry Balsamic Vinegar Sauce

 
Cherry Balsamic Vinegar Sauce
default recipe image
photo credit: Ev Thomas

Recipe uses shallots, butter, balsamic vinegar and fresh cherries.

Recipe By: San Jose Mercury News
  • PrepN/A |
  • TotalN/A |
  • ServesMakes about 1 1/2 cups, enough for 4 servings.
Print
0
Be the first to rate!0
Email

Ingredients

    • 2 lb cherries; stems removed
    • 1 cup water
    • 1 tablespoon balsamic vinegar
    • 2 teaspoons minced shallots
    • 3 tablespoons unsalted butter; room temperature

Instructions

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.

Additional Notes

salt and white pepper; to taste

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Zatar (Zaatar)

    A recipe for your own Zatar Herb Mixture [ZAH-tar]. In Jordan, a spice mixture called zatar is a popular condiment and used to season fried and barbecued meats.

  • Middle Eastern Yogurt Cheese

    Yogurt cheese (labneh) is a simple Middle Eastern cheese made with homogenized milk and yogurt. This recipe for making your own yogurt cheese only uses 2 ingredients. Start with Greek yogurt if you have it. Serve the cheese topped with olive oil, zaatar, and salt. Scoop with pita bread.

  • Hummus

    In the US hummus is typically eaten as a snack or an appetizer. It's a simple combination of chickpeas (garbanzo beans) tahini paste, lemon juice and olive oil with a little optional paprika and cumin. Serve with pita bread.

  • Adas Polo

    This recipe for Adas Polo is from an Assyrian friend. The dish combines Basmati rice, lentils, onion, beef, raisins and saffron.