Cherry season is short and sweet. I’ve been busy pitting cherries for fruit salad, quick snacks, and decadent Cherry Basil Balsamic Reduction. I have eaten the simmered cherries by the spoonfuls right out of the pan, it is absolutely delicious. It is equally delicious made with frozen cherries, making this a year round favorite.
The sweetness of the cherries adds deep flavor to the bold tartness of balsamic vinegar. The basil becomes a gentle fresh note in the background. If you love balsamic, I think you’ll love this fusion.
Cherry Basil Balsamic Reduction is a quick, easy recipe yielding an intense sweet and sour flavor. It is delicious on a garden salad; it is fabulous on Beet Basil Salad, Beet and Basil Sandwich on Sprouted Whole Grain Bread, and is an exquisite complement to the sweetness of Vanilla Banana Sorbet.
- 1/2 Cup Balsamic Vinegar Aged, No Additives
- 1/8 Cup Basil Fresh Leaves, chopped
- 12 Cherries Fresh or Frozen, Ripe, Sweet, Pitted
- Rinse, dry, and pit the cherries. Cut in half. Rinse, dry, and chop Basil.
- Add all ingredients to a small pan. Heat on med heat until it reaches a simmer. Reduce heat to med-low and continue to simmer until it is reduced by half. About 2-3 mins. Stir occasionally. Check the reduction by tipping the pan slightly. When it leaves a glaze on the side of the pan and has reduced by half, remove from heat. Press the cherries gently with a spatula to infuse the balsamic with the cherry juice. Stir and refrigerate until ready to use.
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