Friday, July 11, 2014

Cherry Balsamic Sauce

Lovely fresh cherries, a little balsamic and red wine vinegar, some herbs, sugar and Dijon mustard and you have this great marinating or grilling sauce for pork or chicken.  It's so darn good, and a great way to "put up some cherries," other than pie filling or jam. And I just love the jars I bought from Fillmore Container.  This is the 8 oz. size and is perfect for small batches.

1/2 cup balsamic vinegar
1/2 cup red wine vinegar
2 tablespoons olive oil
1/2 cup pitted and chopped  sweet cherries
1 tbls. Dijon-style mustard
1 tbls. sugar
2 tsp. chopped fresh sage
1 tsp. each chopped fresh tarragon and thyme
1/2 tsp. salt
1/8 tsp. ground pepper

Mix vinegar's and olive oil; reduce mixture to 1/2 cup over med-high heat.

Add chopped cherries, mustard, sugar, herbs, salt, and pepper; simmer 10 minutes. 

Add halved cherries to remaining sauce; return mixture to a boil and simmer about 1 minute. 

Pour into sterilized half-pint or pint jars, leaving 1/4" head-space. Apply lids and process in a boiling water bath for 5 minutes.