ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cherry-Plum Sauce

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 20 mins
Total time 20 mins

Makes about 1 1/2 cups


  • 1 shallot, minced
  • 1 1/2 teaspoons olive oil
  • 1 (5-oz.) package dried tart cherries
  • 1/2 cup plum jam
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

How to Make It

  1. Sauté shallot in hot oil in a small saucepan over medium heat 2 to 3 minutes or until softened. Stir in cherries, next 5 ingredients, and 3/4 cup water.

  2. Bring cherry mixture to a simmer. Reduce heat to medium-low, and cook, stirring often, 5 minutes or until mixture has thickened slightly and cherries are plumped. Serve warm.