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