Cherry Balsamic Sauce

1 cup balsamic vinegar
2 tablespoons olive oil
½ cup pitted and chopped Northwest fresh sweet cherries
1 tablespoon Dijon-style mustard
1 tablespoon sugar
2 teaspoons chopped fresh sage
1 teaspoon each chopped fresh rosemary and thyme
1/2 teaspoon salt
1/8 teaspoon ground pepper
1/2 cup pitted and halved Northwest fresh sweet cherries

Yield: 4 Servings

Mix vinegar and olive oil; reduce mixture to ½ cup.  Add chopped cherries, mustard, sugar, herbs, salt, and pepper; simmer 10 minutes.  Reserve half of sauce for marinade.  Add halved cherries to remaining sauce; return mixture to a boil and simmer about 1 minute.  Serve with grilled meat, poultry, or fish.   Makes 4 servings sauce (and about 1/3 cup marinade).