- 1 tbsp extra virgin olive oil
- ½ c shallots, thinly sliced
- ¼ tsp kosher salt
- ½ c red wine vinegar
- ¼ c pomegranate juice
- ⅓ c granulated sugar
- 3 sprigs fresh thyme
- 2 c fresh cherries, pitted and halved
In a small saucepan, heat olive oil over medium high heat. Add shallots and salt and cook for 5 minutes or until soft and slightly translucent. Add red wine vinegar and pomegranate juice and stir to deglaze pan. Add sugar, thyme sprigs and fresh cherries and stir to combine. Bring to a boil then reduce heat to a simmer for 40 minutes, stirring occasionally. Remove thyme sprigs and discard halfway through cooking. The sauce is finished when it coats the back of a spoon. Can be made in advanced and rewarmed prior to serving.
Delicious served over grilled chicken and pork.
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