Kitchen Kettle Village
6
10 minutes
10 minutes
American
Dressings & Marinades
1 cup frozen dark cherries, thawed and drained
1/4 cup Kitchen Kettle Rhubarb Jam
1 teaspoon Olive Basin Traditional Balsamic Vinegar
Pinch of nutmeg
In a small saucepan, combine the cherries, Rhubarb Jam, balsamic vinegar and nutmeg.
Bring to a gentle boil over medium heat.
Reduce heat and simmer for 5–8 minutes, stirring frequently, until the mixture thickens slightly.
Serve warm over baked brie, goat cheese or ice cream.
