Yield: 1
2 tablespoons Balsamic vinegar
1-1/2 cups Dry red wine
2 tablespoons Brown sugar
2 teaspoons Fresh rosemary, minced
1 cup Dried cherries
Salt and pepper
Combine all ingredients in a saucepan and bring to a boil over medium-high heat. Reduce until liquid thickens and becomes syrupy.
Serving Ideas:
This sauce is perfect for peppered beef, pork, and lamb.