I picked up a pint of cherries at the Farmers Market on Saturday. Not really enough for a pie or cobbler. I decided to try a cherry sauce for grilled chicken.
So these cherries have pits!! My kitchen is full of gadgets but not a cherry pitter. Normally when I see how you can take an ordinary item and make something else useful out of it, I always think what a great idea but never seem have a need for it. Who knew a paper clip would made a great cherry pitter?
So these cherries have pits!! My kitchen is full of gadgets but not a cherry pitter. Normally when I see how you can take an ordinary item and make something else useful out of it, I always think what a great idea but never seem have a need for it. Who knew a paper clip would made a great cherry pitter?
This is my adaptation of several recipes for cherry sauce and cherry barbeque sauce. You could use this sauce on pork or even fish. It's slightly sweet with a little tang.
Cherry Sauce
1/3 cup apple juice
2 Tablespoons brown sugar
2 Tablespoons red wine vinegar
2 Tbs orange juice
¼ tsp grated orange rind
2¼ cups pitted quartered sweet cherries (about 1 pound)
2 tsp cornstarch
2 tsp water
Combine the first 5 ingredients in a saucepan and bring to a boil over medium heat. Boil 5 minutes, stirring occasionally. Stir in the cherries and bring to a boil over medium low heat. Cook 10 - 15 minutes, stirring often. Strain the mixture and return to the pan. Combine the cornstarch and water. Stir into the sauce and bring to a boil, stirring constantly for 5 minutes.
Brush on chicken breasts during the last few minutes of cooking. Watch carefully, since the sauce is sweet, it will burn easily.
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