11 balsamic glazed cherry Recipes

olive oil, minced shallots, cherry preserves, balsamic vinegar, italian spices, ground pepper, boneless chicken breasts, salt

balsamic vinegar, honey (orange blossom), dried tart cherry, cayenne pepper, boneless duck breasts, salt and pepper, to taste, fresh sage leaves

cherry preserves, port, grated fresh ginger, balsamic vinegar, salt, divided, cornish hens, freshly ground black pepper

boneless pork chops, 1 inch thick, black cherry fruit spread, red wine, balsamic vinegar, chopped fresh rosemary, olive oil

cranberry juice concentrate, balsamic vinegar, cherry preserves, salmon fillets, approximately 6 oz each, salt-free citrus herb seasoning (recommended : spice islands), orange slices, toasted slivered almonds, for garnish, low-sodium chicken stock (recommended : swansons), instant rice (recommended : uncle ben s), salt, pepper, saffron threads, dried cherries

dried tart cherries, unsweetened, white wine vinegar, balsamic vinegar, shallots, thinly sliced, onion, finely chopped, unsalted butter, sugar, duck breasts, salt, pepper, butter, onions, chopped, celery, chopped, grain brown rice, not instant, salt, pepper, fresh sage, minced, fresh marjoram, minced, fresh thyme, minced, fresh tarragon, minced, almonds, toasted and chopped, stock (i used duck but chicken would do), balsamic vinegar, honey

dried rosemary, crushed, salt, pepper, divided, lamb loin chops (4 oz each), garlic clove, minced, beef broth, cherry preserves, balsamic vinegar

dried rosemary, salt, black pepper, divided, lamb loin chops, trimmed, minced garlic, bottled works well, fat free low-sodium beef broth, cherry preserves, balsamic vinegar, parsley sprig (optional)

merlot or 2 cups other red wine, fresh cherries, pitted (i have very successfully substituted bottled morello cherries), garlic, chopped, shallot, chopped, lamb stock or 4 cups chicken stock, unsalted butter, salt & freshly ground black pepper, merlot, good quality balsamic vinegar, shallot, chopped, garlic, chopped, lamb racks , excess fat trimmed and bones frenched (1 1/2 to 2 lbs. each), salt & freshly ground black pepper, extra virgin olive oil, rosemary sprig, for garnish