Cherry Balsamic Sauce

I've been holding out on you guys.

Secretly, I have been eating this cherry balsamic sauce all summer!  It's a rich, sweet and tart sauce with a kick of spice that will instantly upgrade any meal.

Now that cherries are becoming harder to get, and the prices are steadily becoming higher (boo!), it's urgent that you make this asap so you don't miss out on this scrumptious summer sauce!

I've been eating it a lot on grilled free-range pork, but I have also used it with grilled tempeh, chicken, and pasta.  Spread it on a sandwich, or dip chips in it.  It doesn't matter how you eat it, it's always delicious.  

I think I'm going to make a large batch of this and jar it.  Usually I crave cherries in the winter (because I'm strange?), and often my only option is the unsweetened dried cherries from Trader Joe's that cost an arm and a leg.  Besides, this sauce would be an awesome addition to soups and stews!

But I won't get ahead of myself.  It's 85 F today, and I'm planning on grilling tonight, dousing everything in this sauce, and serving it with a big side salad. Let's enjoy the last of summer with a helping of cherry balsamic sauce! 

Cherry Balsamic Sauce

2 1/2 cups pitted cherries, chopped
2 Tbsp butter, coconut oil, or olive oil
2 Tbsp balsamic vinegar
2 tsp spicy mustard
salt and pepper, to taste

Directions:
Add everything to a small pot.  Bring to a boil, then reduce to a simmer and cook uncovered until the sauce is thick (about 15 minutes), stirring often.  Mash the cherries with a wooden spoon while cooking, or pulse in a food processor to achieve a smooth sauce.