Best Cherry Balsamic Sauce Recipes

PORK CHOPS IN BALSAMIC CHERRY SAUCE

Steps:

• Place pork and vinaigrette in pie dish; turn to coat. Let stand 10 minutes.
• Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Sauté until brown, about 3 minutes per side. Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce.

CHICKEN IN BALSAMIC CHERRY SAUCE

Steps:

• 1. Pat dry chicken and season with salt.
• 2. In a heavy skillet heat olive oil. Sauté seasoned chicken until browned, 12-15 minutes. Remove chicken. Add onions to skillet and sauté until tender, 5-6 minutes. Add vinegar and reduce to just a couple of tablespoons.
• 3. Add broth, bring heat to high and reduce by half.
• 4. Add cherry preserves and cook for an additional 5 minutes until the sauce is thick.
• 5. Return chicken to pan to heat through while spooning sauce over chicken. Serve hot.

LAMB CHOPS WITH CHERRY BALSAMIC SAUCE AND MINT

Steps:

• Stir fresh cherries together with sugar and macerate while browning chops. If using frozen cherries, stir with any juices and sugar and thaw, about 1 1/2 hours.
• Pat lamb dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 chops, turning over once, about 6 minutes total for medium-rare. Transfer to a plate and loosely cover with foil. Cook and transfer remaining 4 chops in same manner.
• Pour off fat from skillet and add remaining tablespoon oil. Heat until hot but not smoking, then sauté shallot, stirring, until golden brown, about 3 minutes. Add cherries with juices, broth, and vinegar and bring to a boil, stirring occasionally and scraping up brown bits, then reduce heat and simmer 3 minutes. Add salt and pepper to taste, then add butter and 2 tablespoons mint, stirring just until butter is melted.
• Spoon sauce over chops and sprinkle with remaining 2 tablespoons mint.

LONDON BROIL WITH CHERRY-BALSAMIC SAUCE

Steps:

• Whisk wine, vinegar, cherry preserves, garlic, salt and pepper in a small bowl. Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours.
• Remove the meat from the marinade. Pour the marinade into a small saucepan; add shallot and set aside. Brush a ridged grill pan (see Tip) or heavy skillet with oil; heat over medium-high heat. Add the meat and cook for 10 to 12 minutes per side for medium-rare, depending on thickness, or until it reaches desired doneness. (It may appear that the meat is burning but don't worry, it will form a pleasant crust.) Transfer the meat to a cutting board; let rest for 5 minutes.
• While the meat is cooking, bring the marinade to a boil; cook over medium-high heat for 5 to 7 minutes, or until it is reduced to about 1/2 cup. Remove from the heat; add butter and whisk until melted.
• Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.
• Ingredient note: London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade.Tip: A ridged grill pan is great for indoor grilling, but you can use the broiler or, if weather permits, cook the steak on an outdoor grill.

BALSAMIC CHERRY REDUCTION SAUCE

Steps:

• Heat the butter in a small saucepan over medium-high heat. Add the shallots and sauté for a few minutes until translucent. Add garlic and sauté for another minute.
• Add the cherries and balsamic vinegar and simmer for about 10-15 minutes or until reduced.
• (Optional) Mix the cornstarch and water in a small bowl. Whisk the cornstarch mixture into the sauce to thicken. You may add more cornstarch until it reaches your desired consistency.
• Serve over your favorite cut of steak, pork, chicken or duck

SUCCULENT STUFFED ROAST DUCK WITH BALSAMIC CHERRY SAUCE

Steps:

• Preheat oven to 375ºF.
• To prepare the stuffing: Sauté onion in butter until onion is transparent.
• Remove from heat.
• In a large bowl Add salt, and combine with rice, chopped sage and pecans.
• Taste and adjust seasoning to your taste.
• You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
• Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.
• Rinse and dry the duck.
• Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
• Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.
• Ducks contain lots of natural fat so require no basting.
• Roast at 375ºF for about 22 minutes a pound.
• A 6 pound duck should be done in about 2 1/4 hours.
• When duck is done let it set for about 20 minutes to let the juices settle before carving.
• While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.
• Heat over medium flame until the mixture is reduced by half.
• Transfer to a serving touraine with a ladle.
• Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.

CHERRY BALSAMIC SAUCE

Steps:

• Mix vinegar and olive oil; reduce mixture to ½ cup.
• Add chopped cherries, mustard, sugar, herbs, salt, and pepper; simmer 10 minutes. Reserve half of sauce for marinade.
• Add halved cherries to remaining sauce; return mixture to a boil and simmer about 1 minute.
• Serve with grilled meat, poultry, or fish. Makes 4 servings sauce (and about 1/3 cup marinade).

INTENSE CHOCOLATE ICE CREAM WITH SOUR BALSAMIC-CHERRY SAUCE

Steps:

• For Ice Cream:.
• Melt the 2 oz.
• chocolate chips in a medium saucepan over low heat.
• To the melted chips, add the heavy cream, buttermilk, honey and cocoa, stirring well to incorporate (the cocoa may not fully incorporate until mixture is more warmed).
• The melted chocolate may"seize" (or clump up), but as the other ingredients heat, the chocolate will melt.
• Increase heat to medium, and bring mixture to almost boiling, stirring frequently.
• This may take 6-10 minutes or more.
• You may notice small flecks of cocoa in the hot mixture; this is ok.
• Turn heat down to low.
• While the cream mixture is warming, with a hand mixer, cream together the egg yolks and sugar until lighter in colour, about 2 minutes on medium speed.
• This will be a very thick, almost dry looking mixture.
• Take about 1/4 cup of the hot cream mixture, and add to the egg mixture.
• Mix until combined.
• Slowly add the slightly warmed egg mixture into the cream mixture, whisking constantly to prevent the egg from being cooked too quickly.
• Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 or 4 minutes.
• Mixture will still be liquid in appearance.
• Chill this custard completely, either in the fridge overnight, or over an ice bath for about 30 minutes.
• Make sure custard is cool.
• Freeze in an ice-cream machine as recommended by your owner's manual.
• (N. B. In my Cuisinart Ice cream machine, it to about 35- 38 minutes before ice crystals started to show. This is longer than recommended. Even then, it was still very thin.).
• Put the soft ice cream in a container in the freezer.
• For the first couple of hours, stir every hour to make sure the ice crystals are being distributed.
• Freeze at least six hours or overnight.
• This ice cream has a softer texture than some other home-made ice creams.
• For the Sauce.
• In a small saucepan, combine the honey and the 1/2 cup water.
• Warm this mixture over medium heat until honey is dissolved.
• Add the cherries.
• Simmer for about 3 minutes.
• Turn the heat down to medium-low.
• Add the almond flavouring and the balsamic vinegar.
• Simmer for about 1 minute.
• Mix together the cornstarch and the 3 teaspoons cold water together in a small dish/glass.
• Stir into cherry mixture.
• Simmer about 3-5 minute, or until slightly thickened.
• (This is a thin sauce, you may thicken it up with more cornstarch/water slurry if you want) Serve over chocolate ice cream either warm or chilled.

ROASTED STRAWBERRIES WITH CHERRY BALSAMIC SAUCE

Steps:

• Heat oven to 400 degrees. Pour the melted butter into the baking dish (or melt right in dish). Use the tip of a sharp knife to scrape the insides of the vanilla bean into the dish. Place the strawberries (cut side down) in the dish. Sprinkle the berries with the brown sugar and lay the vanilla pod over the berries. Bake until berries are slumped and feel soft, 10 to 12 minutes. Let cool 20 minutes, then remove from pan and scrape juices into a small skillet. Add the balsamic veingar and red wine to the skillet and heat the mixture to a simmer. Turn off the heat and whisk in the cold butter. Keep barely warm and use within an hour to retain the buttery smoothness. If the sauce becomes too hot, the butter will separate. If it happens, try mixing in a blender. When ready to serve, place each strawberry on a butter cookie. Divide among serving plates. Drizzle the warm sauce over and serve immediately.

GOAT CHEESE STUFFED PORK TENDERLOIN WITH RED WINE BALSAMIC CHERRY SAUCE

Steps:

• Preheat oven to 395 degrees F (201 degrees C). "Butterfly" the pork tenderloin. Be sure to leave the loin with at least 1/2 inch (12 mm) uncut at the base. Repeat with remaining loin. Season both sides with salt and pepper. Cover loins with cling film and pound flat. In a medium sized bowl mix together the goat cheese, lemon zest and basil with 1 tablespoon (15 ml) of olive oil and the pepper. Mix gently until evenly combined. Remove the plastic wrap from the meat and spoon the goat cheese mixture evenly over the centre leaving a 3/4 inch border. Roll up to make a compact even roll. Repeat with remaining tenderloin. Using butcher string to make ties on every inch of the loin. Rub 1 tablespoon of the olive oil (15ml) all over the pork loins. Season to taste with salt and pepper. Set a large oven proof skillet over medium high heat, add the remaining olive oil and allow to heat 30 seconds. The pan should be hot but not smoking. Place the pork loins in the skillet and allow them to cook until a deep golden brown caramelized crust forms. Turn and repeat until both loins are golden brown. Place the skillet in the preheated oven and allow them to cook for another 12 minutes. Remove from the oven and place the loins on a plate and cover with foil. To serve slice 3/4 inch (19 mm) slices of pork using a sharp knife. Divide the pork on to six plates and drizzle with the cherry sauce. SAUCE: Place the now empty skillet over medium high heat. Add the red wine, use a wooden spoon to scrape up the bits remaining in the bottom of the pan. Add half of the cherries and the balsamic vinegar and cook for 5 mins. Add the remaining cherries and cook for 1 minute. At this point the sauce should be slightly reduced and the cherries warmed through. Season to taste with salt and pepper.

GOAT CHEESE STUFFED PORK TENDERLOIN WITH RED WINE BALSAMIC CHERRY SAUCE

Steps:

• Butterfly cut the pork lengthwise. (A butterfly cut is where you cut the pork as if you were going to cut it in half but stop cutting 1/2 inch from the end. This way you can roll up the pork and form a pocket.)
• Lay the pork out flat with the cut open.
• Season the inside of the pork with salt and pepper.
• Mix the cheese, lemon zest, and basil and ground black pepper in a bowl.
• Spread the cheese mixture on the inside of the pork leaving a 1/2 inch border free.
• Roll the pork up sealing the cheese mixture inside.
• Tie the pork roll with butchers twine in one inch intervals.
• Rub olive oil onto the outside of the pork roll.
• Season the outside of the pork roll with salt and pepper to taste.
• Heat the olive oil in an oven proof pan.
• Cook the pork tenderloin in the pan until the whole outside is golden brown.
• Place the pan with the pork into a preheated 400F/200C oven and cook for about 12 minutes.
• Place the pork roll on a plate and let it rest.
• Place the pan back on the stove. (Use oven mitts as the pan will be very hot.)
• Pour the red wine into the pan and scrape the bits off the bottom with a wooden spoon.
• Add the cherries, balsamic vinegar and salt and pepper to taste.
• Let the liquid reduce for a few minutes.
• Slice the pork, plate it and drizzle with the cherry sauce.