Cherry Balsamic Gastrique

Cherry Balsamic Gastrique
4.5 from 2 ratings
Gastrique is just a fancy name for a vinegary sweet and sour sauce. This one uses frozen cherries, red onions, red wine and balsamic vinegar to create a flavorful, special topping for pork, beef, chicken or even tofu.
Prep Time
Cook Time
Cherry Balsamic Gastrique
Total time: 20 minutes
  • 1 tablespoon each unsalted butter
  • 1 tablespoon olive oil
  • 1 medium-size red onion, halved, thinly sliced in wedges
  • 3/4 cup 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
  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.
  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.
  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.
  4. Mixture can be covered and refrigerated up to 4 days. Serve warm.