CHERRY BALSAMIC SAUCE
1 cup balsamic vinegar
2 tablespoons olive oil
1/2 cup pitted, chopped fresh sweet cherries
1 tablespoon Dijon-style mustard
1 tablespoon sugar
2 teaspoons chopped fresh sage
1 teaspoon EACH chopped fresh rosemary and thyme
1/2 teaspoon salt
1/8 teaspoon ground pepper
1/2 cup pitted, halved fresh sweet cherries
Mix vinegar and olive oil in a saucepan; over medium heat, reduce mixture to 1/2 cup. Add 1/2 cup chopped cherries, mustard, sugar, herbs, salt and pepper; simmer 10 minutes.
Reserve 1/2 of sauce to use as a marinade on a steak, chicken or fish (brush on and let stand 30 minutes prior to grilling).
Add 1/2 cup halved cherries to remaining sauce; return mixture to a boil and simmer about 1 minute.
Serve with grilled meat, poultry or fish.
Makes 4 servings
Source: LA Daily News, July 10, 2006 |