3/4 cups Cherry Preserves
3 tablespoons Balsamic Vinegar
3/4 teaspoons Allspice (Ground)
1 tablespoon Vegetable Oil
2/3 cups Chopped Onion (I used Red)
2 cups Fresh Cherries (Pitted)
1/4 teaspoon Cayenne Pepper
Simply place all ingredients into a sauce pan and bring to a simmer, stirring often in the beginning and every now and then during the cooking process. Cook until the entire mixture becomes reduced by half.
Pour into a glass container and let come to room temperature before serving.
Bon Appetit and thank you to Hells Canyon Raft!!