Rather than using ketchup and other highly processed sauces, you can use fresh fruit to make your own sauces used for toppings like this savory cherry sauce. It is a very creative recipe which you can adjust to meet your tastes. I like to change around the seasonings, wine, and type of onion used. However, in a savory cherry sauce it is best to use a sweet onion such as green (shallots) or even red. Due to chemicals in so many of our condiments, consider adding homemade gluten free sauces to your gluten free recipes.
I like to keep some savory cherry sauce, or even my plum sauce, in the frig to warm up for quick dinners. It can be used to top grilled chicken, pork and even turkey. As you can see in the above photo, I used it to top some turkey sausages. I’d even push the envelope and use it on steak, of course, using red wine; or as a gourmet savory ice cream topping. What would you use it for?
During cherry season (summer time), this flavorful, sweet and savory cherry sauce makes a wonderful substitute for bottle condiments and sauces.
Ingredients
- 1 1/2 cups fresh sweet cherries, halved and pitted
- 2 Tablespoons filtered water
- 1/4 cup dry red wine
- 1 Tablespoon agave nectar / syrup
- 2 Tablespoons gluten-free balsamic vinegar (use 100% balsamic vinegar)
- 2 small shallots (green onion), sliced thinly, whites and light greens only
- 1 teaspoon fresh oregano leaves, chopped finely
- sea salt and fresh ground pepper, to taste
- 2 teaspoons tapioca starch (or cornstarch) + 4 teaspoons filtered water
Directions
- Add all ingredient, except for the "tapioca starch + water" in a small sauce pan.
- Heat on medium until it begins to simmer, and then lower to medium. Cook for 15minutes, and then place on high heat.
- In a small container with a lid add the 2 teaspoons of tapioca starch with the 4 teaspoons of filtered water, cover and shake until thoroughly mixed.
- Once the cherry mix comes to a boil, add starch mixture and stir constantly for a few seconds. Adjust the thickness by either adding more water or boiling longer to thicken. However, it is very thick already.
