As we inch our way towards Valentine’s Day, I’ve been busy in the kitchen, testing out some romantic recipes. And w
This sauce goes perfectly with my seared Lamb Loin Chops recipe. I’m keeping dessert easy with my Easy Mug Cake topped with Home Made Ice Cream.
What to Serve with Cherry Sauce
I realize not everyone loves lamb as much as I do. Luckily, this sauce is also amazing on pork, chicken, and turkey. Although I haven’t tried it yet, I would venture to say it would complement beef as well.
Some of you might be thinking, “but, Hilda, I’m a vegetarian…” Don’t worry, I have your back too! Why not mix this sauce in with your pasta, along with some goat or feta cheese? Or, swirl it into your cheesy risotto, with some chunks of blue cheese?
If all else fails, leave out the shallots and serve it warm over your favorite ice cream! Life is short, so be bold, my friend!
How to Make the Perfect Cherry Sauce
I begin my Cherry Reduction Sauce with some sliced shallots, which I caramelize in olive oil. Next, I add some organic frozen cherries (I purchase mine at Costco). They are already pitted, juicy, and delicious! If you use fresh cherries, be sure to use a cherry pitter. I love mine!
The liquid in the sauce comes from two sources; a mixture of sweet wine (I use Stella Rosa Black), and some good balsamic vinegar. And don’t forget a pat of butter!
Although I’m listing the chipotle pepper as an optional ingredient, I’m hoping you choose to add it. The chipotle pepper adds a layer of smokey/spicy flavor that’s perfect in this sauce.
You may also want to add a clove of crushed garlic, but whatever you do, don’t forget a pinch of salt and pepper!
If you enjoy making your own sauces, check out the following posts: Citrus Salad Dressing, Enchilada Sauce, Salted Caramel Sauce, and Tahini Sauce.
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A decadent cherry sauce sweetened with wine and balsamic vinegar. The perfect accompaniment to lamb, pork and more!
- 1 tsp. olive oil
- 1/4 cup shallots sliced
- 1-1/4 cup frozen pitted cherries
- 1 T. balsamic vinegar
- 1/3 cup sweet red wine
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1/4 tsp. chipotle pepper (optional)
- 1 T. butter
Heat oil in a small pot, and saute the shallots until caramelized.
Add cherries, vinegar, and wine. Simmer for twenty minutes to reduce.
Season with salt, black pepper, and chipotle pepper (if using).
Swirl in butter. Use with lamb, pork, or chicken.
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Mmmmm this sounds amazing! Will try it after I see your lamb chop recipe! Hubs likes lamb chops so will see how you make them! I would be happy to ty the sauce on any meat…
Let me tell you, we had some for dinner tonight with the lamb loin chops (Costco), Lord have mercy! They were amazing. I was so sad I only had one lamb chop to eat. I should have cooked all ten chops! 🙁
Hilda, years ago I had the most amazing cherry glazed thick pork chop. The meat was more than just glazed with cherry sauce, it seemed to me to have been marinaded in a cherry sauce.
They were red, smoky and incredible!
Would you change anything about your cherry sauce to also be used as a marinade?
Thanks,
Bruce
Hi Bruce,
Great question! Although I haven’t personally used this sauce as a marinade, it might be worth a shot! What I would do differently is increase the amount of olive oil to 1/4 cup, omit the butter, reduce cherries to 1/2 or 3/4 cups, increase the salt and pepper to 1/2 tsp or more, and up the chipotle pepper to 1/2 tsp or more. I’d also throw in a couple of garlic cloves and toss everything in a blender and pulse a few times until no longer chunky. Good luck and let me know how if you try it and how it goes. Maybe I’ll use it as a future marinade recipe.?