What a week. I feel like I’m just completely burnt out. I am really tired of work and thinking and worrying and Angel being gone so late at night with work and blab la bla. I hope this weekend, we can find some time to get outside and hang at the beach. We haven’t done that in a really long time and that’s just sad because we live just a few blocks away. On a bright note, we are going to my parent’s home for Thanksgiving, so I’m happy about that. Always a good time!
This recipe is sweet and savory and really goes well with lamb or pork. We used a recipe from our site for Pork Tenderloin, but added ½ Tbsp Coriander to the rub. If you want to taste the food the way we intended, do this. Also, I recommend that the ginger is fresh, it just tastes better if it is fresh. Otherwise, enjoy!
Savory Cherry Sauce
2 cups pitted Northwest Cherries
1 Tbsp Olive Oil
2 Garlic cloves
¼ cup Red Wine (Pinot Noir, or Water)
1 tsp Lemon Juice
½ tsp Honey
1/8 tsp Ginger
If your cherries still have pits, you need to remove them. Set aside.
Heat the oil over medium-high heat. Mince the garlic and add it and the ginger to the oil. Don’t let it get too hot, you don’t want the garlic to burn or it won’t taste good.
Sauté for just a moment, then add the remaining ingredients.
You’ll want to cook over medium-high heat until the sauce is thick and bubbly. If you like thinner sauce, just put it in the blender and pulse!
Try this over our delicious Pork Tenderloin or Rack of Lamb!