Balsamic Cherry Sauce Recipes

BALSAMIC CHERRY SAUCE

Steps:

• Combine all ingredients in a saucepan and bring to a boil over medium-high heat. Reduce until liquid thickens and becomes syrupy. This sauce is perfect for peppered beef, pork, and lamb.

CHERRY BALSAMIC SAUCE

Steps:

• Mix vinegar and olive oil; reduce mixture to ½ cup.
• Add chopped cherries, mustard, sugar, herbs, salt, and pepper; simmer 10 minutes. Reserve half of sauce for marinade.
• Add 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 sauce (and about 1/3 cup marinade).

BALSAMIC-CHERRY SAUCE

Steps:

• In a saucepan, combine half the cherries, 1/3 cup (80ml) vinegar and sugar. Bring to the boil over medium heat. Cover and reduce heat to low. Simmer for 10 mins or until cherries are soft. Cool slightly. Transfer to a blender and blend until smooth.
• Strain through a fine-mesh sieve into a saucepan. Discard solids. Add remaining cherries, 3/4 tsp sea salt flakes and 1/2 tsp freshly ground black pepper. Cook over medium heat for 6-8 mins or until cherries are warmed through and soft, but not breaking down.
• Remove from heat and stir in rosemary, shallot, oil and remaining 2 tsp vinegar. Set aside for 10 mins to allow flavours to develop. Discard rosemary sprig. Serve warm sauce with pork.

LONDON BROIL WITH CHERRY-BALSAMIC SAUCE

Steps:

• Whisk wine, vinegar, cherry preserves, garlic, salt and pepper in a small bowl. Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours.
• Remove the meat from the marinade. Pour the marinade into a small saucepan; add shallot and set aside. Brush a ridged grill pan (see Tip) or heavy skillet with oil; heat over medium-high heat. Add the meat and cook for 10 to 12 minutes per side for medium-rare, depending on thickness, or until it reaches desired doneness. (It may appear that the meat is burning but don't worry, it will form a pleasant crust.) Transfer the meat to a cutting board; let rest for 5 minutes.
• While the meat is cooking, bring the marinade to a boil; cook over medium-high heat for 5 to 7 minutes, or until it is reduced to about 1/2 cup. Remove from the heat; add butter and whisk until melted.
• Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.
• Ingredient note: London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade.Tip: A ridged grill pan is great for indoor grilling, but you can use the broiler or, if weather permits, cook the steak on an outdoor grill.

SOUR-CHERRY SAUCE

Steps:

• Place the cherries, sugar and cinnamon in a medium-size saucepan over medium heat. Simmer, stirring occasionally, for 10 minutes. Stir in the vinegar. Place the cornstarch in a small bowl and stir in the water until smooth. Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer. Strain. Serve over vanilla ice cream, poundcake or poached pears.

ROASTED CHERRY-TOMATO SAUCE

Steps:

• Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
• Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.

BALSAMIC CHERRY REDUCTION SAUCE

Steps:

• Heat the butter in a small saucepan over medium-high heat. Add the shallots and sauté for a few minutes until translucent. Add garlic and sauté for another minute.
• Add the cherries and balsamic vinegar and simmer for about 10-15 minutes or until reduced.
• (Optional) Mix the cornstarch and water in a small bowl. Whisk the cornstarch mixture into the sauce to thicken. You may add more cornstarch until it reaches your desired consistency.
• Serve over your favorite cut of steak, pork, chicken or duck

FILET MIGNON WITH CHERRY-BALSAMIC REDUCTION

Steps:

• Heat olive oil in a small heavy metal or ceramic saucepan. Add shallots and cook until they are soft and wilted, not browned (about 3 minutes). Add garlic and stir for 30 seconds. Add the wine, preserves, vinegar and cherries. Increase the heat to bring the sauce to a light boil, stirring occasionally. Let the sauce reduce to half the original amount (about 10-12 minutes). It should get thick and syrupy.
• When the sauce is almost done, preheat broiler. Pat steaks dry and sprinkle salt and pepper on both sides of the steaks. Broil to the desired level of doneness.
• For rare steaks: cook 2 1/2 minutes per side; for medium rare, cook 3 minutes per side; for medium, cook 3 1/2 minutes per side; for medium well, 4 minutes per side.
• To serve, serve steaks on a serving platter and sauce on the side. Or you can spoon sauce over each steak served on individual plates.

CHERRY BALSAMIC PORK LOIN

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides., Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.

PORK CHOPS IN BALSAMIC CHERRY SAUCE

Steps:

• Place pork and vinaigrette in pie dish; turn to coat. Let stand 10 minutes.
• Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Sauté until brown, about 3 minutes per side. Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce.