sun-dried cherry jamCompliments of Woodfire Grill, Atlanta, Ga
2 cups sun-dried cherries
1/2 cup sugar
2 cups water
1 Tbsp lemon juice
2 Tbsp balsamic vinegar
1 cup Ancient Vines Carignane
Place all ingredients into a medium sauce pan and place over a medium heat burner. Bring ingredients to a boil, stir and reduce heat to low. Gently simmer for 45 minutes to 1 hour stirring occasionally. Remove and cool. Transfer to a food processor and pulse until a coarse puree stage. It should be a little chunky or coarse texture, not smooth. Transfer to a jar or small plastic container and cover. Store in the refrigerator up to 1 month.
Main Dish Suggestions:
Perfect for Grilled Duck Breast or Squab, Venison, Boar and other game.
Nice spread for a grilled or roasted lamb sandwich or marinated and grilled chicken breast. Great accompaniment to pan seared Foie Gras.