Look for frozen pitted cherries in the freezer case. Dried cherries, softened in warm water can be substituted, as can fresh cherries in season. This recipe also tastes great with fresh or frozen raspberries.
- 1 Tablespoon each unsalted butter
- 1 Tablespoon olive oil
- 1 medium-size red onion, halved, thinly sliced in wedges
- 3/4 Cups dry red wine
- 1 clove garlic, finely chopped
- 1 Teaspoon minced fresh jalapeño or ¼ teaspoon crushed red pepper flakes, optional
- 1 1/2 to 2 Cup (about 8 ounces) frozen pitted sweet or tart red cherries (or a combination), thawed
- 1 Tablespoon balsamic vinegar, plus more to taste
- 1/2 Teaspoon salt
- 1/4 Teaspoon freshly ground black pepper or grains of paradise
Step 1: In a 10-inch nonstick skillet over medium heat, add 1 tablespoon each butter and oil and swirl until butter is melted. Add 1 medium red onion, halved and sliced. Saute until soft and golden, about 5 minutes.
Step 2: Stir in ¾ cup red wine and boil hard to reduce wine by half, about 2 minutes. Stir in 1 clove finely chopped garlic and 1 teaspoon minced jalapeño if using; cook 1 minute.
Step 3: Stir in 2 cups of pitted cherries and simmer until cherries are soft, about 5 minutes. Stir in 1 tablespoon balsamic vinegar and heat to a simmer. Season with ½ teaspoon salt and ¼ teaspoon pepper. Taste and adjust with a little more vinegar if desired. Remove from heat.
Step 4: Mixture can be covered and refrigerated up to 4 days. Serve warm.