This is SO easy, and so tasty. And the sweet cherries are going to be in season next week. And it goes great with fresh greens and goat cheese. So what are you waiting for?? By the way, my dear sister brought back the cutest Weck baby jam jars for me from the Netherlands, and these work so perfectly for putting up a half-cut of reduction. So we can have this ambrosia syrup for months over our salads. Score!
This sauce is the most beautiful garnet color.
1 cup (8 ounces) sour or sweet cherries or drained juice
1/2 cup (4 ounces) sherry or red wine vinegar
2 ounces butter
2 shallots, finely chopped
1 teaspoon maple syrup
Sprig of fresh rosemary, marjoram
Sea salt
Freshly ground pepper
Gently sauté shallots until limp, then add in all other ingredients and bring to boil, then turn down to medium-low heat and simmer until liquid is thickened and coats spoon. I cooked mine for about 30 min.
Strain mixture through strainer, press out all liquid. Chill liquid, or process in sterile, small glass mason jars, to use as vinaigrette base.
Like liquid velvet!
This sauce stores beautifully in the pantry. I wish everyone canned!
Summer in a jar!
This sounds truly yummy! How do you use it in your vinegrette?
We just use about a quarter cup of it, together with a quarter cup of olive oil. Shake vigorously in a plastic tub or screw-top jar, and pour the emulsified mixture over the salad. It’s divine! Also makes a great barbeque sauce.