Cherry Balsamic Vinegar Sauce

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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.


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


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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