Cherry-balsamic vinegar sauce
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]ks۶\ m EnL$N4i:($d?%Q$-"\};_rȚ$N?;luߵ\CӳcbM}ޱ,{"D뺳٬1k7x/H~628F(B{/piqpk0b6fڍI4) {] Y~`"GqdOMŲcY{^. iVU0^* \Aes2^fO\6ZN-(k$MdV=xfm\Hw`BR+zX5"xwr#n(]{ow頯\ EZǧhuJB+vw< #(dY X}9mk΂^  Y;}rZ.lt%Ѣy-lkv@ `RcH]iBՄRuj#'?;48~ޤ]WYBin&~C>5!#65?"Z;*^%/G/^m~wBq>iq#Zo,>{t:}?O,L߾(\FO> >x@ރo-N槟FѣKi|F?ysxy$>'ѷ;{EgS1WKby< ADr )XP#&[Q?iҼkί4 7ǩIRui_,\)Qwmȃ/m ;zp7?>P>Ӂxyy۟9{xrqQ}W= UԠԀჳo\.i>o@ @r ւQq1w}Tˮ\ rvTcwV!Mr_gܵ!,_uOțɛ1>;g_P`B +G)*j_Spk ocBdql H9.d7dJhZ_(-}6T\#/4> X\1f4?]]-3Ɏ{wY<'X>QDҍէ47U CMdVgku<CA@ҚܛHIo@ӥ!57{,&?cY5&]Koxur;WXmai5-TtCvBYh=::SDV!1ƢgyJ^_>{-H@+i6[poռ]V5IaH@]g#Hg:UAp pԲ4x8, XS^M Q%5`rC^m)>"bhVK( FsINP}@3,&g(:@IF2A+I'ލ| )Sg`T|Z:EWSBdD㛟8oߕA`3t:#LÖ3VLUKh )MjO˴sS(V\4.40w7zN +dh Pn(ySn]Ef2dkUOXw&>*YpYIyO4(W^FEϣIO; xߢ$p!N=*첇\;wd2êіDThvRbXo8)D-Z'`*;_ ̫)0om_ [H_p0Ug/Cs YSur8R6&Iu3$z@n-*#u ,x|^i; xvk.32}]fC$;BI-?lYͦݪ42EHXTD^.s[M{j{@[߆h^@monsC8_okH)#ARοݜ{ 1B:j^Fit`^1eN5@6|D(4k5ͳ#"&9=\2(N| .Dy<:39.*jqoIg 4Yy iFx|iZ]R s1\ā#'kR%:haȃrTZj XpSiiAИjqyŌ:: 9@Uԁ43h!ײ,c #:Bdb^$2& $;6G:@6y:fM9D!M`ShAi Yp HS>NCum(\ 2‡xq:e1OLc2^l1BT@עm9̘ƸXLPxLsF:7@tu`34@<@hBx$aԥ/TMi7˵-QNP'@ՕW:c- -iiC?3JS 1|! \j^YObm7:geFZ&:Q6PmTǂa$ 1.+c`7ADiYz,q.x9e8 /RgjqRiTTH:8L8=]LgϿ4C$?>A`ۄTY@p@xҼ阤L9@ăM+oB۔hzǧk{L>D)Ti/0ALLǻu!aŇ=pd_2؇Չ33g]@ D.bRG {*f-_{k ~,B@{=hN4Nt4@ӘgK99GpNi30P f7sNq?'BlZ( c/V=xu Y:z?o_@s}&\:sLc)9ѰyNQ:2k鴁yKv! s.bóG:V@w.PhvFL>'\~O$:F[EβL :VkELT8Y &Np򚭶_3 ۰Z6҇8\ 8\ig$3ma\ =uFIƵDqlƗp- ~vC-#2& TSeX kTf}cM@GvZ\}[ Cherry-balsamic vinegar sauce
  Vinegar    Fruit    Low Fat    Sauces  
Last updated 10/4/2011 8:12:56 PM. Recipe ID 41705. Report a problem with this recipe.
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      Title: Cherry-balsamic vinegar sauce
 Categories: Fruit, Low fat
      Yield: 4 Servings
 
      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
 
  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.
  
  Entered into MasterCook by Reggie Dwork   




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Recipe ID 41705 (Apr 03, 2005)

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