Savoury Cherry Sauce
Prep time
Cook time
Total time
This sauce takes a little while to cook down but it's dead easy to make.
Recipe type: Sauce
Cuisine: Australian
Serves: 6
  • 2 French shallots finely chopped
  • 1 teaspoon olive oil
  • 2 cups fresh pitted cherries
  • ⅔ cup sherry (I used sweet sherry)
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon dried thyme (could use a sprig of fresh and pull out the stem when done)
  • ¼ teaspoon dried rosemary
  • 1 tablespoon butter
  1. Sauté French shallots in the olive oil in a skillet on medium heat. Cook until the shallots are translucent.
  2. Add the sherry and deglaze the pan.
  3. Add the cherries, balsamic vinegar, thyme and rosemary and bring to the boil.
  4. Reduce heat and cook until the cherries are soft and the sauce has reduced.
  5. Taste and add salt and pepper.
  6. Add the butter and once melted, stir into the sauce.
  7. Serve with pork (or just off the spoon. )
Recipe by Orgasmic Chef at