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.
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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.