I like to make dishes extra special, especially when I have company or trying to impress someone.  Let me tell you this sauce absolutely will complement most of any meat dishes. This time I served it with lamb and it was truly amazing. The flavors just melted together in your mouth, enhancing each one. 

It’s easy, quick and I promise everybody will talk about it for year to come!

Ingredients:

• 1 bag of pitted frozen cherries

• Marsala Wine - ½ cup

• Balsamic vinegar - 2 tbsp.

• Bouillon - 1 tspn

• Oregano - ½ tspn

• Habanero - 2 small slices

Reduced Wine Cherry Sauce

1. In a soup pot or saucepan start cooking the cherries with ½ of a cup of marsala wine and 2 tablespoons of balsamic vinegar

2. Add 1 teaspoon of bouillon and ½ of teaspoon of oregano

3. I also add 2 slices of habanero (this will not change the taste but add heat. If you don’t like spicy you can leave this step out)

4. When it starts thickening you can add another ½ of a cup of marsala cooking wine and cook it down more.

You will serve this over the lamb or on the side