Title: Cherry-Balsamic Vinegar Sauce
Categories: Fruit, Low fat
Yield: 4 Servings

2 lb Cherries; stems removed
1 c Water
1 tb Balsamic vinegar
2 ts Minced shallots
1 tb Unsalted butter; room
-temperature
Salt And White Pepper; To
-Taste

Adjusted from 3 T unsalted butter to 1 T.

In a medium saucepan, bring the cherries to a simmer in 1 cup water. Cook
until cherries are soft. Using a metal strainer and rubber spatula, press
the cooked cherries through the strainer to yield cherry puree. Discard
skins and seeds. Return puree to saucepan and add vinegar and shallots.
Bring sauce to a simmer; whisk in butter and salt and pepper to taste.
Serve with lamb or pork, or use it to baste the meat while cooking. Makes
about 1 1/2 cups, enough for 4 servings.

Copied with permission from the San Jose Mercury Newspaper.

Entered into MasterCook by Reggie Dwork
Posted to Digest eat-lf.v096.n105

Date: Wed, 24 Jul 1996 14:01:23 -0700

From: Reggie Dwork