Dried Cherry and Shallot Confit

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: 

1. In a bowl, let the cherries soak in the 2 vinegars mixed for 30 minutes.
2. While the cherries are soaking, cook the shallots and onion over moderatly low heat, in butter, uncovered, for 10 minutes. Stir occasionally.
3. Sprinkle mixture with the sugar and cook the mixture, covered, stirring occasionally, for 10 minutes.
4. 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.
5. Season with salt and pepper.
6. Can be made 1 day in advance.

Serves: Makes about 2 cups

Source:  Sunset Magazine