Remember the cherry overload last week? I didn’t learn my lesson. Faced with a few stragglers in the fridge, I set out to create something a little different. Savory, perhaps?
Who’s ready to spice up dinner?
1 medium shallot, diced
2 small jalapeños, diced
1 teaspoon minced garlic
15 cherries, pitted and sliced
1/4 cup red wine
2 tablespoons balsamic vinegar
*Sautee the shallot, jalapeños and garlic over medium high heat, until tender.
*Add in the cherries, and cook about 2 minutes more
*Booze time! Add in the wine and vinegar, then drop the heat to medium low. Let the contents simmer until the wine and vinegar have reduced to a thick sauce.
*Spoon over your entree and enjoy!