There’s no sugar in this recipe, so go with sweet cherries, unless you like the tang of sour cherries. Serve with lamb or pork or use to baste meat while cooking.
2-lbs. cherries, washed, stems removed, but not pitted
1 c water
1 T balsamic vinegar
2 t minced shallot or scallion (white part only)
1 T unsalted butter
salt and (white) pepper, to taste
1. In a medium saucepan combine the cherries and water. Bring to a simmer. Cook until the cherries are really soft.
2. Pour into a fine meshed strainer set over a bowl. Using a spatula or wooden spoon, press and rub the cooked cherries through the strainer to yield a cherry puree. Discard (compost) skins and seeds.
3. Return puree to saucepan and add vinegar and shallots or scallion. Bring sauce to a simmer; whisk in butter and salt and pepper to taste. Simmer for few minutes to allow flavors to meld.