For something different, try this on chicken or turkey. It is the sauce from the duck breast appetizer.
Ingredients:
- 1 ½ c dried sour cherries (about ½ lb)
- ½ c white wine vinegar
- ¼ c balsamic vinegar
- 2 c thinly sliced shallot (about ½ lb)
- 1 c finely chopped onion
- 2 Tab unsalted butter
- 3 Tab sugar
Directions:
- In a bowl, let the cherries soak in the 2 vinegars mixed for 30 minutes.
- While the cherries are soaking, cook the shallots and onion over moderatly low heat, in butter, uncovered, for 10 minutes. Stir occasionally.
- Add the cherries with 2 Tablespoons of the soaking liquid and simmer, uncovered, for 10 – 15 minutes, or until almost all the liquid is evaporated.
- Season with salt and pepper.
- Can be made 1 day in advance.
Serves: Makes about 2 cups
Source: Sunset Magazine