Thank you, Sandy, for giving me the incentive to write this down. This is a new condiment discovery for me. We’re going to use it on a brined, roasted turkey breast tonight. I’ll let you know how it comes out.
Cherries besotted in red wine
1 c. dried cherries
Red wine to cover; soak overnight.
Heat on stove the next day
1/4 c. balsamic vinegar
Simmer about 20 minutes.
Put it in your fridge. It’ll keep for about a week. Roast an animal or animal part, saving the pan juice. Add the besotted cherries to the pan juice and heat. You may choose to thicken a bit with corn starch. Or you may choose to add a bit more red wine; the cherries really soak it up. Pour over roasted animal.
Or use it to make Hot Bacon Salad Dressing for a wilted salad. Just add bacon fat and heat up.
So, an update — We brined and raossted a 9 pound turkey breast. I’m not a turkey breast fan ’cause they are always so dry. Not this time!!!
Brine in a nice tasting solution. We used loads of crushed garlic among other things. Brine for 24 hours. Pull out rinse and pat dry.
Put about 3/4 stick butter in pats under the skin. Roast at 325 for about 2.5 hours, basting every 30 minutes or so. Tent it if it starts to get too brown.
Take the pan juices and mix them with a pint of these besotted cherries. Add a little corn starch to thicken. Serve alongside. Wow!!! Best turkey I’ve ever had.