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Credit: Bernie Laskowski, Executive Chef, Park Grill, Chicago
The National Culinary Review, April 2010
1 cup dried cherries
1 t. minced ginger
1 cup sugar
1 cup white vinegar
½ cup water
Salt and pepper, to taste
Method: Put cherries, ginger, sugar, vinegar and water in nonreactive saucepot. Bring to a simmer, uncovered; let simmer over low flame 25 minutes (stir bottom to prevent scorching). When cherries take on plumped look and liquid is reduced by half, remove from heat; cool. Purée in food processor or with hand food mill until lumpy. Taste; adjust with salt and pepper.
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