- 1 tablespoon extravirgin olive oil, plus extra for garnish
- ½ cup thinly sliced shallots
- 1 smoked jalapeño, seeded and chopped
- 1 tablespoon roasted garlic
- ¼ cup raw apple cider vinegar
- 2 cups chicken stock
- 1 cup Leelenau red wine
- 1 cup fresh or frozen Balaton cherries
- 1 tablespoon chopped fresh flat-leaf parsley
- ¼ teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- A few drops hot sauce (optional)
Serve this sauce hot or cold on poultry, pork, game meat or steak from the grill.
1. Heat 1 tablespoon olive oil over medium-high heat in a medium saucepan. Add shallots, jalapeño and garlic. Cook for 5 minutes, until shallot softens.
2. Add vinegar, stock and wine; cook 3 minutes.
3. Add cherries and bring to a boil. Reduce heat to simmer and cook 20 to 30 minutes or until the cherry mixture has reduced by half and thickened. Add parsley, salt, pepper and optional hot sauce. Add additional olive oil for a richer flavor as desired.
Yield: 2 cups
Cook’s Tip: Balaton cherries are a sour, dark juice variety that is naturally more sweet and plump than the other sour varieties. Use any other red cooking cherry if Balaton cherries are not available.
How to Roast Garlic: Cut ½ to 1 inch off the top of the garlic head without removing the paper. Place in small oven-safe dish and drizzle with olive oil. Cover with foil and bake at 425o for 45 minutes. Let cool completely before squeezing garlic out of each clove.