What to Serve with This Sauce
I realize not everyone loves lamb as much as I do. Luckily, this sauce is also amazing on pork, chicken, and turkey. Although I haven’t tried it yet, I would venture to say it would complement beef as well.
Some of you might be thinking, “but, Hilda, I’m a vegetarian…” Don’t worry, I have your back too! Why not mix this sauce in with your pasta, along with some goat or feta cheese? Or, swirl it into your cheesy risotto, with some chunks of blue cheese?
If all else fails, leave out the shallots and serve it warm over your favorite ice cream! Life is short, so be bold, my friend!
How to Make the Perfect Cherry Sauce
I begin my Cherry Reduction Sauce with some sliced shallots, which I caramelize in olive oil. Next, I add some organic frozen cherries (I purchase mine at Costco). They are already pitted, juicy, and delicious! If you use fresh cherries, be sure to use a cherry pitter. I love mine!
The liquid in the sauce comes from two sources; a mixture of sweet wine (I use Stella Rosa Black), and some good balsamic vinegar. And don’t forget a pat of butter!
Although I’m listing the chipotle pepper as an optional ingredient, I’m hoping you choose to add it. The chipotle pepper adds a layer of smokey/spicy flavor that’s perfect in this sauce.
You may also want to add a clove of crushed garlic, but whatever you do, don’t forget a pinch of salt and pepper!
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Cherry Sauce Reduction
- 1 tsp. olive oil
- 1/4 cup shallots sliced
- 1-1/4 cup frozen pitted cherries
- 1 T. balsamic vinegar
- 1/3 cup sweet red wine
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1/4 tsp. chipotle pepper (optional)
- 1 T. butter
- Heat oil in a small pot, and saute the shallots until caramelized.
- Add cherries, vinegar, and wine. Simmer for twenty minutes to reduce.
- Season with salt, black pepper, and chipotle pepper (if using).
- Swirl in butter. Use with lamb, pork, or chicken.