Black Currant Balsamic Cherries


  • 1/2 pound fresh cherries, pitted, halved
  • ΒΌ cup Bella Oliva Black Currant Balsamic Vinegar
  • 1/2 cup water or cherry juice
  • 1 tablespoon sherry or port, optional

Combine cherries, vinegar, water, and sherry in a small saucepan; bring to a boil over high heat.

Reduce to a simmer, cover, and cook until cherries are softened and plump, about 10 minutes. Remove from heat. Serve warm or chilled.

Spoon over ice cream, over grilled fruits, over roasted and grilled meats, or spooned into yogurt or whipped cream for a summer parfait.

1 serving

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