Side Pannel
Cherry-Balsamic Vinegar Sauce
Cherry-Balsamic Vinegar Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Low Fat
Ingredients List
- 2 lb Cherries; stems removed
- 1 c Water
- 1 tb Balsamic vinegar
- 2 ts Minced shallots
- 1 tb Unsalted butter; room
- -temperature
- Salt And White Pepper; To
- -Taste
Directions
Adjusted from 3 T unsalted butter to 1 T.
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.
Copied with permission from the San Jose Mercury Newspaper.
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.
Copied with permission from the San Jose Mercury Newspaper.
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