Yields about 450 g (1 pint)
85 g peeled onion, sliced
10 g butter
0.8 g ground ginger
0.8 g celery seeds
2.4 g salt
0.7 g black pepper, ground
2.4 g vanilla extract
160 g pitted sour cherries
40 g strawberries
20 g dijon mustard
5 g Worcestershire sauce
11 g red wine vinegar
14 g honey
100 g water
6 g basil, finely chopped
6 g parsley, finely chopped
In a pan over medium heat, sauté the onion in the butter until soft. Add the ginger and celery seeds, and cook for another 2 minutes, stirring regularly.
Transfer to a blender, and add the salt, pepper, vanilla, cherries, strawberries, mustard, Worcestershire sauce, vinegar, and honey. Blend until smooth, then add the water and process again.
Transfer to a plastic container, and mix in the basil and parsley.
Refrigerate (the sauce can be kept for a week or so). Take out of the fridge 30 minutes before serving.