Cherry Balsamic Sauce

Ingredients

• 3 cups sweet cherries, pitted and halved (fresh or frozen)
• 3/4 cup balsamic vinegar
• 1/3 cup granulated sugar
• 1 shallot, finely minced
• 1 cup chicken stock
• 1 tablespoon unsalted butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 1 sprig fresh thyme

Method

1. 1

   Pit and halve the cherries, and finely mince the shallot.

2. 2

   Melt the butter in a 6-quart saucepan over medium heat and cook the shallot, stirring often, until softened and translucent.

   3:00 · Soften shallot
3. 3

   Add the balsamic vinegar, sugar, chicken stock, and thyme sprig. Bring to a simmer, stirring to dissolve the sugar.

4. 4

   Stir in the cherries, reduce heat to maintain a gentle simmer, and cook uncovered until the cherries soften and the liquid reduces by about half.

   20:00 · Simmer sauce
5. 5

   Remove the thyme sprig. Transfer about half the mixture to a blender and puree until smooth, then stir the puree back into the saucepan for a thicker, glossier texture.

6. 6

   Season with salt and pepper to taste, and simmer 2 to 3 minutes more to meld the flavors.

   2:00 · Final simmer
7. 7

   Cool slightly before serving warm, or refrigerate in an airtight jar for up to one week.