Cherry Reduction Sauce (for lamb or pork)
As we inch our way towards Valentine’s Day, I’ve been busy in the kitchen, testing out more recipes. My aim is to leave your Valentine feeling the love this Valentines Day! And what says love more than a romantic dinner for two, cooked by you, for your love? I’m starting my Valentine’s menu off with this sexy Cherry Reduction Sauce; Dark cherries, cooked down with shallots, sweet wine, and balsamic vinegar. This sauce goes perfectly with my seared lamb loin chops recipe. And for dessert, be sure to check out my Easy (and delicious) Mug Cake topped with Home Made Ice Cream.
Cherry Reduction Sauce for Lamb, Pork, and More!
So what if you don’t like lamb, should you even bother with making this sauce? Hell yeah! This sauce is also amazing on other meats such as pork, chicken, and turkey. Although I haven’t tried it myself, 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 vanilla ice cream! Life is short, so be bold, my friend!
How to Make the Perfect Cherry Sauce
I start my cherry reduction sauce off with some sliced shallots, caramelized in olive oil. Next, I add some organic frozen cherries (you can find them at Costco). They are already pitted, juicy, and delicious! The sauce has two ingredients; a mixture of your favorite sweet wine (I use Stella Rosa Black), and good balsamic vinegar. I finish the sauce off with a pat of butter, what could be better? I know, maybe a dash of chipotle pepper? Yes, if you like a bit of spice, chipotle pepper adds a layer of smokey/spicy flavor that’s hard to resist. You may also want to add a clove of crushed garlic, but whatever you do, don’t forget a pinch of salt and pepper!
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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.