Adjusted from 3 T unsalted butter to 1 T. In a medium saucepan, bring the cherries to a simmer in 1 cup water. Cook until cherries are soft. Using a metal strainer and rubber spatula, press the cooked cherries through the strainer to yield cherry puree. Discard skins and seeds. Return puree to saucepan and add vinegar and shallots. Bring sauce to a simmer; whisk in butter and salt and pepper to taste. Serve with lamb or pork, or use it to baste the meat while cooking. Makes about 1 1/2 cups, enough for 4 servings. Copied with permission from the San Jose Mercury Newspaper. Entered into MasterCook by Reggie Dwork <reggie@reggie.com> Posted to Digest eat-lf.v096.n105 Date: Wed, 24 Jul 1996 14:01:23 -0700 From: Reggie Dwork <reggie@reggie.com>
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