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
Salt And White Pepper; To
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
Copied with permission from the San Jose Mercury Newspaper.
Entered into MasterCook by Reggie Dwork
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