Bariatric Surgery - My Story · Fish-Seafood · food · Fruit · Kitchen Helps · Sauce · Uncategorized · WLS

Cherries

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)
Lemon zest

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s