Recipe - Cherry-Balsamic Vinegar Sauce

2 pound Cherries; stems removed
1 cup Water
1 tablespoon Balsamic vinegar
2 teaspoon Minced shallots
1 tablespoon Unsalted butter; room
temperature
Salt And White Pepper; To
Taste

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 One half cups, enough for 4 servings.

Copied with permission from the San Jose Mercury Newspaper.

Entered into MasterCook by Reggie Dwork reggie@reggie.com
Posted to Digest eatlf.v096.n105

Date: Wed, 24 Jul 1996 14:01:23 0700

From: Reggie Dwork reggie@reggie.com