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Cherry-Orange Sauce


1 cup balsamic vinegar
1 cup fresh orange juice
1/4 cup molasses
1/4 cup sugar
2 tablespoons ginger; minced
1 pinch cinnamon
1 pinch allspice
1 cup pitted sour cherries
salt and pepper to taste

In a small sauce pan, combine vinegar and orange juice and bring to a boil over high heat. Reduce heat to low and let mixture simmer until it has reduced by half, about 35-45 minutes. Add the molasses, sugar, ginger, cinnamon and allspice and continue to cook for 3 minutes, stirring to dissolve the sugar. Add the cherries and cook, stirring occasionally, for another 10 minutes. Season with salt and pepper, remove from heat and set aside to cool. Apply sauce to the meat after it has been grilled. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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