Balsamic Cherry Reduction Sauce

1. 1

   Heat the butter in a small saucepan over medium-high heat. Add the shallots and saute for a few minutes until translucent. Add garlic and saute for another minute.

2. 2

   Add the cherries and balsamic vinegar and simmer for about 10-15 minutes or until reduced.

3. 3

   (Optional) Mix the cornstarch and water in a small bowl. Whisk the cornstarch mixture into the sauce to thicken. You may add more cornstarch until it reaches your desired consistency.

4. 4

   Serve over your favorite cut of steak, pork, chicken or duck

* Per serving · 4 servings · Values may vary.

No additional tips available.