"Although cherries are generally thought of as an ingredient designated for desserts and sweets, this savory recipe was the first thing that I wanted to make when I heard that there would be cherries in this week’s CSA basket. I had remembered a delicious and memorable meal that my family and I ate at an Armenian restaurant in New York City—one of the star dishes being a plate of ground lamb kebabs drenched in a sweet yet tart cherry sauce. This is my recreation of that sauce, which definitely does not require lamb, (though lamb is pictured here). Personally, I would love this on cumin-spiced turkey meatballs or even plain roast chicken. Ground beef kebabs would work too—whatever suits your taste! Enjoy! Justine"
Ingredients:
- 2 cups fresh cherries, pitted and halved
- 3 to 4 leaves fresh mint
- 1 tablespoon olive oil
- 2 teaspoons honey
- 2 teaspoons brown sugar
- 1 teaspoon molasses, (or more honey or sugar)
- ½ tsp cumin
- Dash (probably ¼ to ½ teaspoon) Arabic seasoning (optional)
- ½ teaspoon cinnamon
- Tiny pinch (probably less than ¼ teaspoon) ground cloves
- Juice of ½ a lemon
- Salt to taste (probably at least ½ teaspoon)
Preparation:
- In a saucepan (small pot), combine all ingredients
- Turn heat to very low, until mixture is very lightly simmering
- Leave, covered with lid, to simmer for about 2 hours
- Serve with meat, such as those suggested above
Enjoy!
*Note from Justine's family member: "We had truly one of the best meals of our lives last night with Justine’s creations! Here are the recipes and the photos! Happy Fourth of July weekend."
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