BLACK CHERRY PEPPER GLAZE

 

1/2 cup black cherry all fruit preserves (recommended: Polaner brand)
3 tablespoons balsamic vinegar
1/2 teaspoon cracked black pepper, eyeball it in your palm
Salt

      Place a tiny pan on the stove over medium heat. Add 1 tablespoon extra-virgin olive oil and shallots to the pan. Cook shallots 2 minutes then add the preserves and whisk them together with balsamic vinegar and black pepper. Heat to a bubble then remove from heat and add remaining pat of butter. Whisk butter into sauce.