It’s peak cherry season, so naturally I’ve been adding cherries to everything. I made this sauce last week and had to share it since my boyfriend and I were literally licking our plates clean. This balsamic cherry reduction is the perfect summer sauce for pork or chicken, highlighting the sweet, vibrant flavors of the season.
Key Ingredients & Substitutions:
- Cherries – Make sure to pit these prior to making the sauce. Fresh is best, which you can find in June and July. You can also get frozen if they are out of season.
- Butter – Butter is used to cook this sauce and also finish it. You can remove the butter and use oil to cook in and just not add fat at the end if you wish.
- Balsamic Reduction – Make sure to use a nice balsamic here. Try to find one that is an aged balsamic and that tastes good on it’s own.
- Chicken Stock – I use chicken stock here for the flavor, however any stock works.
@kellyscleankitchen How to make a balsamic cherry sauce reduction 🍒 #sauce #cherrysauce ♬ Stompin At The Savoy - Benny Goodman
Balsamic Cherry Sauce
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Serves: 4
Ingredients:
- 4 tbsp butter
- 4 garlic cloves, minced
- 3/4 cup cherries, pits removed and halved
- salt to taste
- 1/2 cup aged balsamic vinegar
- 1 cup chicken stock
- 1 sprig rosemary
Preparation:
STEP 1.
In the same pan you cooked your protein over medium heat, add 1 tbsp of butter. Once bubbling, add the minced garlic and saute for 1 minute. Stir in the cherries and saute another minute, seasoning with a pinch of salt. Deglaze with the balsamic vinegar and bring up to a simmer. Reduce until it is very thick, around 3-5 minutes.
STEP 2.
Stir in the chicken stock and rosemary. Bring up to a simmer and season with a pinch of salt. Simmer for 5-10 minutes until it is thickened to a nappe – Thick enough to coat the back of a spoon without moving. Turn off the heat.
STEP 3.
Stir in the remaining butter to emulsify. It should be thick and creamy at the end. Taste for seasoning and adjust accordingly.
STEP 4.
Serve and enjoy!
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