Cherries pair brilliantly with savoury flavours like balsamic vinegar and black pepper. Try this sauce on grilled chicken seasoned with cumin, ground coriander, salt and pepper. The combination is killer.
Sweet and sour cherry sauce
2 cups pitted cherries
1/2 cup water
1/4 cup sugar (if using sour cherries, use a 1/2 cup)
1 tbsp aged balsamic vinegar
freshly ground pepper, to taste
Cut cherries into halves. In a medium saucepan, combine with water, sugar and vinegar. Simmer over medium-low heat, mashing cherries lightly with a fork until they release their liquid and thicken into a sauce; about 10 minutes. Season sauce with pepper, and serve warm.