Mix vinegar and olive oil, reduce mixture to 1/2 cup.

Add chopped cherries, mustard, sugar, herbs, salt, and pepper; simmer 10 minutes. Reserve half of sauce for marinade.

Add halved cherries to remaining sauce; return mixture to a boil and simmer about 1 minute.

Serve with grilled meat, poultry, or fish. Makes 4 servings sauce (and about 1/3 cup marinade).

1 cup balsamic vinegar
2 tablespoons olive oil
1/2 cup pitted and chopped northwest fresh sweet cherries
1 tablespoon dijon-stly mustard
1 tablespoon sugar
2 teaspoons chopped sage
1 teaspoon chopped fresh rosemary
1 teaspoon thyme
1/8 teaspoon ground pepper
1/2 cup pitted and halved northwest fresh sweet cherries

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