Cherry Balsamic Sauce

Dark cherries, balsamic vinegar, and rosemary create a savory-sweet sauce for roasted turkey, pork loin, or vegetables.

Ingredients

• 1 Tablespoon extra virgin olive oil
• 1 (150 g) onion, peeled, diced
• 2 garlic cloves
• 2 sprigs fresh rosemary, stemmed
• ¼ cup (60 ml) balsamic vinegar
• 2 cups (260 g) frozen dark sweet cherries, thawed
• 1 cup (240 ml) vegetable stock
• 1 teaspoon kosher salt, optional
• ¼ teaspoon ground black pepper

Directions

1. Place a small saucepan over medium heat and add the oil. Add the onion and cook for 10 minutes, or until translucent. Add the garlic and rosemary and cook for 2 to 3 minutes, or until fragrant. Deglaze with the balsamic vinegar then add the cherries and stock. Bring to a boil, then reduce the heat and simmer until reduced by one-third. Stir in the salt and ground black pepper.
2. Remove the pan from the heat. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible. Start the blender on its lowest speed, then quickly increase to its Variable 3. Move the immersion blender around, including up and down, to blend the ingredients for approximately 60 seconds or until desired consistency is achieved

Nutrition

1 serving (69 g)

• Calories: 60

• Total Fat: 2g

• Total Carbohydrate: 9g

  • Dietary Fiber: 1g
  • Sugars: 6g

• Protein: 72.62g

• Cholesterol: 173.5mg

• Sodium: 240mg