Balsamic Cherry Preserves
Makes one quartr
12 ounces sweet cherries, fresh or frozen
1 tablespoon water
1/2 cup white sugar
2 tablespoons balsamic vinegar
A pinch of salt
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Combine the cherries and water in a small saucepan over medium-high heat. As the cherries begin to cook, mash them with the kitchen instrument of your choice (mine happened to be a pastry blender, though I would have used my meat mallet if I knew where it was). You want there to be pieces of cherries still swimming around, but not whole cherries.
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When the cherries come to a boil, add the sugar, balsamic vinegar, and salt. Reduce the heat to medium-low and let the mixture cook for 20 minutes or so. It should be somewhere between a simmer and a boil.
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After 20 minutes, remove the mixture from heat and let it cool. Strain the excess liquid out of the preserves, and spoon it into a small jar. Refrigerate for up to 4 weeks.
