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Balsamic-cherry sauce

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This vibrant cherry sauce is the perfect condiment for any roast pork dish.

  • Makes2, cups (500ml)
  • Cook time20 minutes
  • Prep time15 minutes, + 10 mins standing time
Balsamic-cherry sauce in a saucepan

Ingredients

  • 600g cherries, halved, pitted
  • 1/3 cup (80ml) plus 2 tsp balsamic vinegar, divided
  • 2 tbs sugar
  • 1 rosemary sprig
  • 1 shallot, thinly sliced
  • 1 tbs extra virgin olive oil

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Method

  1. Step 1

    In a saucepan, combine half the cherries, 1/3 cup (80ml) vinegar and sugar. Bring to the boil over medium heat. Cover and reduce heat to low. Simmer for 10 mins or until cherries are soft. Cool slightly. Transfer to a blender and blend until smooth.

  2. Step 2

    Strain through a fine-mesh sieve into a saucepan. Discard solids. Add remaining cherries, 3/4 tsp sea salt flakes and 1/2 tsp freshly ground black pepper. Cook over medium heat for 6-8 mins or until cherries are warmed through and soft, but not breaking down.

  3. Step 3

    Remove from heat and stir in rosemary, shallot, oil and remaining 2 tsp vinegar. Set aside for 10 mins to allow flavours to develop. Discard rosemary sprig. Serve warm sauce with pork.

Balsamic-cherry sauce

Balsamic-cherry sauce
  • Makes2, cups (500ml)
  • Cook time20 minutes
  • Prep time15 minutes, + 10 mins standing time
Ingredients
  • 600g cherries, halved, pitted
  • 1/3 cup (80ml) plus 2 tsp balsamic vinegar, divided
  • 2 tbs sugar
  • 1 rosemary sprig
  • 1 shallot, thinly sliced
  • 1 tbs extra virgin olive oil
    Description

    This vibrant cherry sauce is the perfect condiment for any roast pork dish.

    Method

    1. Step 1

      In a saucepan, combine half the cherries, 1/3 cup (80ml) vinegar and sugar. Bring to the boil over medium heat. Cover and reduce heat to low. Simmer for 10 mins or until cherries are soft. Cool slightly. Transfer to a blender and blend until smooth.

    2. Step 2

      Strain through a fine-mesh sieve into a saucepan. Discard solids. Add remaining cherries, 3/4 tsp sea salt flakes and 1/2 tsp freshly ground black pepper. Cook over medium heat for 6-8 mins or until cherries are warmed through and soft, but not breaking down.

    3. Step 3

      Remove from heat and stir in rosemary, shallot, oil and remaining 2 tsp vinegar. Set aside for 10 mins to allow flavours to develop. Discard rosemary sprig. Serve warm sauce with pork.