- 2 cups fresh cherries, pitted and halved
- 1/4 cup white sugar
- 1/2 teaspoon finely chopped fresh rosemary
- 1 1/2 teaspoons water
- 1 teaspoon balsamic vinegar (optional)
- 1 pinch salt
- 1 pinch ground black pepper
- Heat the cherries, sugar, rosemary, and water in a saucepan over high heat. Bring to a boil, then reduce heat to medium-low. Cover and simmer until cherries are tender and sauce is thickened, about 15 minutes. Remove from heat and stir in vinegar. Season with salt and pepper. Serve warm or cold.