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Tart Cherry Sauce (served with Grilled Lamb Chops)

Tart Cherry Sauce

2 shallots, minced
¾ tablespoon garlic, minced
1 cup Pinot Noir (choose a good red wine)
¼ cup Balsamic vinegar
¼ cup honey
¼ cup dried cherries and cranberries or raisins
1 cup chicken stock
Season with freshly ground pepper
1-2 tablespoons cornstarch

  1. Sweat onions and garlic in a small amount of olive oil.
  2. Deglaze the pan with the pinot noir. Add Balsamic vinegar, honey, and dried cranberries or raisins and reduce by ½.
  3. Add chicken stock and reduce by ½ again. Season with black pepper, and thicken with cornstarch slurry.

Serve on grilled lamp chops. 

  • Academy of Culinary Arts
  • 1012 Winslow Street
    Punxsutawney, PA 15767
  • Phone: 800-438-6424
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