** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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