Cherry Sauce For Grilled Salmon
This sweet and savory cherry sauce also goes well with pork and poultry.
3 cups pitted Northwest fresh sweet cherries
1/2 cup water
1/2 cup dry white wine
1/4 cup chopped onion
1 clove garlic, finely chopped
2 tablespoons honey
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
- In large saucepan, combine all ingredients; bring to a boil over medium to high hear. Reduce heat and simmer, uncovered, 30 minutes or until mixture thickens, stirring frequently.
- Serve over grilled salmon, or other grilled or roasted seafoods and meats.
Makes about 1 1/4 cups.
Recipe provided courtesy Washington State Fruit Commission.