This recipe for Paleo Cherry Sauce is sweet and savory and really goes well with lamb or pork. We used a recipe from our site for Paleo Pork Tenderloin, but added ½ tablespoon of coriander to the rub. If you want to taste the food the way we intended, do this. We really like cherries with our Paleo Garlic & Rosemary Lamb Chops. It really balances out the strong lamb flavor and gives it a little sweetness that I think is sometime needed with lamb.
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!
Paleo Cherry Sauce
2 cups pitted Northwest Cherries
1 Tbsp Olive Oil
1 Garlic clove
½ cup Red Wine*
1 tsp raw Honey
*We use Pinot Noir, but if you don’t want to use wine, water will work just fine as well.
If your cherries still have pits, you need to remove them. Set aside.
Heat the oil over medium (~5) heat. Mince the garlic and add it to the oil. Don’t let it get too hot, you don’t want the garlic to burn or it will taste bitter.
Sauté for just a moment, then add the chopped cherries, shallot, red wine, honey and thyme.
Turn the heat up slightly to medium-high (~7) heat until the sauce is thick and bubbly. If you like thinner sauce, just put it in the blender and pulse!
This recipe is Vegan!
Makes about 1 cup