A few weeks ago a new Kroger opened up near my house and they had cherries on sale for 98 cents a pound. I got a few pounds to try some new recipes out other than pie.This one was a huge hit full of complex flavors.
We even talked about it being a good salad dressing so I took the leftover sauce once it chilled and blended it. It was ok, but wasn’t as good as on the grilled chicken.
Grilled Chicken with Fresh Cherry Sauce
(Adapted from Sage Recipes)
2 cups fresh bing cherries, pitted
1/2 cup pomegranate juice
1/4 cup red wine
1/4 cup balsamic vinegar
1 1/2 teaspoons cornstarch
1 1/2 teaspoons water
1 tablespoon unsalted butter
Salt and freshly ground black pepper
In a skillet, add the cherries, balsamic vinegar, red wine, and pomegranate sauce. Bring to a boil over medium-high heat and then reduce heat to medium and cook for about 3 minutes.
In a small bowl, mix together the cornstarch and the water. Pour the cornstarch mixture into the cherry sauce and stir until thickened, about 2 minutes.
Remove from heat, add in the butter, and season with salt and pepper.
To serve, place the chicken on a large platter and spoon on the cherry sauce.