Recipe: Cherry Mustard Sauce

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1 ½ cup of dry cherries
1 cup balsamic vinegar
1 tablespoons honey
3 tablespoons white mustard seeds
4 fresh bay leaves

Put all except the cherries in a pot and bring all to a boil, simmer for 20 minutes, add the cherries and cook for additional 30 minute. Remove bay leaves. Decorate finished plate with 1 teaspoon of sauce and scatter some cherries.