Another version of a cherry sauce, this time prepping for Salmon (coming soon). I apparently didn’t take any pictures of the prep. I am sorry.
Recipe is as follows:
1/4 cup brown sugar
1/3 cup balsamic vinegar
1/4 cup red wine vinegar
1/3 cup dry white wine
Salt and pepper (more pepper than salt)
Bring to a boil, and simmer until reduced by half. Cool, and pour into a glass container for keeping in the refrigerator. Can serve cold or warmed.
Oh! and David got me this amazing cherry pitter at store after he witnessed what I went through the battle of removing cherry pits with a paperclip! I will say it works better if you follow the instructions! This was amazing! It did four cherries at once! AND my fingers weren’t blue! So nice. And, yes, I have to label things, otherwise I forget what it is…at least I am honest! Blessings.