Zinfandel-Cherry Balsamic Glaze

Makes 1 cup

This is a wonderful sweet, dark glaze with a slightly tart finish. It can be used on many dishes, including duck, lamb, and pork. It is very concentrated, so when serving, just add a drizzle to add great flavor.

• 1 Tablespoon butter
• 1 Tablespoon golden brown sugar
• 1/2 cup zinfandel (or your choice or other red varietal)
• 1 cup fresh cherries
• 1 quart balsamic vinegar
• 1/4 cup shallots, fine dice

Sauté the shallots in butter over medium heat. Remove from heat and add the brown sugar, stir to dissolve. Add the wine and the cherries and reduce to half. Add the balsamic vinegar and slowly reduce to 1 cup. The resulting liquid will be thick, shiny and smooth. Strain and chill. Use at room temperature.

This sauce will keep for weeks in your refrigerator. You can use cold, so make it in advance, stored in a glass jar.

Chef Bruce Riezenman

March 2007

Eat well!