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Ingredient
Cherry balsamic sauce
Introduce
Chef :
Robert GonzalCherry balsamic sauce
This sauce is sweet but not too sweet, has a nice little tang and herbaceousness, and works wonderfully on roasted meats (it's paired with an 8-hour pork shoulder in the picture above). A great alternative when you feel like something other than BBQ sauce or applesauce with your Sunday roast.
Ingredient
Cooking time :
30 minutes
400 g
frozen cherries
1/4 cup
balsamic vinegar
2 tbsp
cold unsalted butter
Cooking instructions
* Step 1
Add the cherries, balsamic vinegar, shallot, and a good pinch of salt to a small pot on medium heat. Bring to a simmer. After about 10 minutes the cherries should start breaking down. Use a potato masher to smush the cherries into a pulpy paste. Let simmer an additional 20 minutes, then remove from the heat to cool slightly.
* Step 2
Run the sauce through a sieve into another small pot. Really push down on the pulp to extract as much liquid as possible. You should end up with about 1 cup of slightly thickened sauce. Add several grinds of black pepper and put the pot back on medium heat. Simmer a final 5 minutes. Taste, and add extra seasoning as required.
* Step 3
Off the heat, whisk the butter into the sauce. It should emulsify and thicken. Stir in the basil and let it infuse a few minutes before serving.
Note: if there is a photo you can click to enlarge it
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