We’ve really been enjoying snacking on the wonderfully sweet cherries this season. While I love eating them right out of a bowl, it’s also nice to use them to cook with. I made this quick sauce to accompany some grilled chili spiced chicken thighs. It was a delicious sweet and tangy addition to the spices in the chicken.
This sauce would also be lovely with a soft cheese like brie on a cracker. It took me all of twenty-five minutes to make so I highly recommend trying it out!
Cherry Balsamic Sauce
2 1/2 cups fresh cherries: washed, pitted, and roughly chopped
3/4 cup balsamic vinegar
3 tablespoons of maple syrup
1 sprig of rosemary
small pinch of salt
Combine all ingredients in a saucepan and simmer on low for about 20 minutes until the liquid has reduced and the fruit is soft like a chunky jam.
Remove the sauce from the heat and let it cool until it becomes room temperature and slightly thicker.