The next Food on Friday is all about cherries and almonds – here's a savoury cherry sauce to whet your appetite

This Savoury Cherry Sauce was fantastic with roasted duck confit.  You could use it with any poultry dish and with ham as well.

I used bottled pitted cherries but fresh would be great.  The cherries could be left whole but I halved them.

I only made a small quantity.  Use about the same quantity of water as you have cherries.  For each ½ cup of water use 2 tablespoons of sugar.  Add a tablespoon of soy sauce and about the same quantity of port or sherry as you have water.  Add 1 tablespoon of balsamic vinegar (I used white balsamic) and a good grind of black pepper.

Just boil that away until it reduces and becomes thicker – it takes about 20 minutes.  And once it cools it will be thicker still.  Yum.  A sort of sweet and sour cherry jam.