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Recipes
Cherry Balsamic Vinegar Sauce
Cherry Balsamic Vinegar Sauce
Cherry Balsamic Vinegar Sauce
photo credit: Ev Thomas
Recipe uses shallots, butter, balsamic vinegar and fresh cherries.
Recipe By:
San Jose Mercury News
Prep
N/A
|
Total
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|
Serves
Makes about 1 1/2 cups, enough for 4 servings.
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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
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