I have been obsessed with cherries lately. It all started with a sale at my local Whole Foods: $1.99/pound! That’s about a third less than usual, so I grabbed two big bags. I’ve snacked on countless fresh cherries since then and done a little baking, too. They are so sweet, and I just can’t get enough.
My love of cherries started early. I grew up near Door County, Wisconsin, which is known for its cherry orchards. My mom took my sister and I cherry picking every summer, and it was always something I looked forward to. I’m sure I ate more than I picked most years!
This Balsamic Cherry Sauce was inspired by an upside-down cake I baked recently. It was made with cherries cooked in butter and brown sugar with a touch of balsamic vinegar. So good!
You are going to love this Cherry Balsamic Sauce! It’s basically a thin caramel sauce with cherries added. The balsamic vinegar adds an extra layer of flavor that complements the tart cherries perfectly.
This sauce is best served warm and would be delicious over pancakes, pound cake, and other sweet treats. Personally, I love it over ice cream!
Keep reading after the recipe to learn how to pit a cherry and get a label for your sauce (it makes a great gift).
- 1/4 pound unsalted butter
- 3/4 cup packed brown sugar
- 1 tbsp. balsamic vinegar
- pinch salt
- 4 cups cherries, pitted and halved
- Place a medium saucepan over medium-low heat.
- Add butter, brown sugar, balsamic vinegar, and salt.
- Cook, stirring constantly, until butter is melted and everything is combined.
- Add cherries and stir to coat.
- Raise heat and bring to a boil.
- Reduce heat to low and simmer until cherries are tender and sugar is completely dissolved, about 5 minutes.
- Remove from heat and allow to cool slightly. Serve warm over ice cream, cake, or pancakes.
- This sauce is very thin. If you'd like a thicker sauce, try adding a little cornstarch (1 - 2 tablespoons) along with the butter and sugar. - Refrigerate unused sauce. Rewarm before serving.
Here’s how to pit a cherry the easy way (without a special pitter):
You’ll need a cake decorating tip. Mine is a Wilton 12 round (affiliate link) and measures about 5/16-inch across the small end. The exact size doesn’t matter, but it should be slightly smaller than a cherry pit.
Remove the stem from your cherry. Place the cherry onto of the small end of the tip (stem-side down) and gently press down on the cherry. Cover the cherry with your hand as you do this to minimize cherry juice spraying everywhere. The tip will push the cherry pit right out.
What is your favorite seasonal fruit?
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