Cherry-balsamic vinegar sauce
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Cherry-balsamic vinegar sauce
  Vinegar    Fruit    Low Fat    Sauces  
Last updated 6/12/2012 1:13:20 AM. Recipe ID 41705. Report a problem with this recipe.
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      Title: Cherry-balsamic vinegar sauce
 Categories: Fruit, Low fat
      Yield: 4 Servings
      2 lb Cherries; stems removed
      1 c  Water
      1 tb Balsamic vinegar
      2 ts Minced shallots
      1 tb Unsalted butter; room
           Salt And White Pepper; To
  Adjusted from 3 T unsalted butter to 1 T.
  In a medium saucepan, bring the cherries to a simmer in 1 cup water.
  Cook until cherries are soft. Using a metal strainer and rubber
  spatula, press the cooked cherries through the strainer to yield
  cherry puree. Discard skins and seeds. Return puree to saucepan and
  add vinegar and shallots. Bring sauce to a simmer; whisk in butter
  and salt and pepper to taste. Serve with lamb or pork, or use it to
  baste the meat while cooking. Makes about 1 1/2 cups, enough for 4
  Copied with permission from the San Jose Mercury Newspaper.
  Entered into MasterCook by Reggie Dwork   

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Recipe ID 41705 (Apr 03, 2005)

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