Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on Time
20 Mins
Total Time
20 Mins
Makes about 1 1/2 cups

How to Make It

Step 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.

Step 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.

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Ratings & Reviews

Restaurant worthy

April 01, 2019
I've made this recipe a few times now, and we always love it. I usually make extra sauce and freeze it.  This sauce is very tasty over pork medallions, grilled lamp chops or chicken breasts.