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Have you made Cherry-Balsamic Vinegar Sauce?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cherry-Balsamic Vinegar Sauce

Date Added: December 08, 2009

Ingredients:

2 Pounds Cherries stems removed
1 Cup Water lukewarm (105 to 115
1 Tablespoon Balsamic Vinegar or red wine vinegar
2 Teaspoons Shallots
1 Tablespoon Unsalted Butter room temperature
1 Unit White Pepper To Taste
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Directions:

1. Adjusted from 3 T unsalted butter to 1T In a medium saucepan, bring the cherries to a simmer in 1 cup water.

2. Cook until cherries are soft. Using a metal strainer and rubber spatula, press the cooked cherries through the strainer to yield cherry puree.

3. Discard skins and seeds. Return puree to saucepan and add vinegar and shallots.

4. Bring sauce to a simmer; whisk in butter and salt and pepper to taste.

5. Serve with lamb or pork, or use it to baste the meat while cooking.

6. Makes about 1 1/2 cups, enough for 4 servings.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Cherry, Vinegar allergies.
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