Cherry Balsamic Caramel Sauce by Foodie’s Chef Laura Brennan
Bags of cherries that are now appearing in the markets inspired this sauce. You might think that caramel would be too sweet with the cherries, but when tempered with a bit of balsamic vinegar, the...
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Cooking tools:
- Fine-mesh sieve
- Colander
- Saucepan
- Stove
- Pastry brush
- Measuring cup
- Airtight container
- Glove
- Cup
- Spoon
- Refrigerator
Ingredients
- 1-pound fresh cherries
- 1 cup granulated white sugar
- 3-4 tablespoons cold water
- Small pinch kosher salt
- 5 ounces (1/2 cup plus 2 tablespoons) heavy cream
- 1 1⁄2 tablespoons balsamic vinegar
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