Cherry-Orange Sauce

Recipe Ingredients

1 cup	237ml	Balsamic vinegar
1 cup	237ml	Fresh orange juice
1/4 cup	59ml	Molasses
1/4 cup	49g / 1.7oz	Sugar
2 tablespoons	30ml	Ginger - minced
1		Cinnamon
1		Allspice
1 cup	62g / 2.2oz	Pitted sour cherries
		Salt and pepper to taste

Recipe Instructions

In a small sauce pan, combine vinegar and orange juice and bring to a boil over high heat. Reduce heat to low and let mixture simmer until it has reduced by half, about 35-45 minutes.

Add the molasses, sugar, ginger, cinnamon and allspice and continue to cook for 3 minutes, stirring to dissolve the sugar. Add the cherries and cook, stirring occasionally, for another 10 minutes. Season with salt and pepper, remove from heat and set aside to cool.

Apply sauce to the meat after it has been grilled.

Source:
Schlesinger - License to Grill

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