Cherry rosemary sauce
1 qt frozen cherries
2 ea shallots (sliced)
2 clove garlic (sliced)
1 cup balsamic vinegar
1 qt chicken or vegetable stock
2 sprigs fresh rosemary left whole
brown sugar to balance acidity
little oil and butter
1) sweat shallots and garlic in oil and butter
2) add cherries,cover and reduce heat and sweat the juice from the cherries
3) remove cover,add balsamic vinegar and reduce by half
4) add stock,rosemary,salt and pepper and simmer for a half hour
5) remove rosemary sprigs and balance acidity with brown sugar then puree and strain
