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