Not much of a story behind this creation! It’s one of those ‘fly by the seat of your pants’ yummies! So, I was…
…grilling a ‘Gyro Rotisserie Grilled Pork Tenderloin’ and thought, hummm, what kind of gravy or sauce should I serve with it. Since I had some rogue cherries and grapes at the last leg stage of being good, I decided that they’d be even better as a team and as a sauce. Quick and simple, these succulent cherries and grapes became a beautiful symphony of flavors!
Makes: About 2 1/2+ cups
What you need:
2 tbl butter
2 cups fresh pitted cherries (halved)
1 cup fresh red grapes (sliced in half)
¼ cup ginger ale
4-6 tbl honey (sweetness to your taste)
2 tbl fresh lemon juice
1 tbl fresh lemon zest
1/3 cup chopped fresh mint
What you do:
Over medium heat, melt the butter in a large cast iron skillet. Put cherries and grapes in, toss and cook about 5 minutes. Increase heat to medium high and add ginger ale. Let bubble and simmer about 5-7 minutes to reduce some of the liquid. Reduce heat to low, add lemon juice, zest, honey, blend, cover and let simmer another 10 minutes.
Ready to serve over meats, cakes, ice cream!
©2012 Alice D’Antoni Phillips Ally’s Kitchen