Agradolce” literally means “sour and sweet” in Italian. In Italian cooking, the term refers to a sauce, usually based on vinegar and sugar or honey which can be served with meat or pasta. I like sweet and sour and I like cherries so this recipe is a favorite. I usually pair it with grilled pork tenderloin so I can make the tenderloin while I make the agradolce. The results are fantastic and both dishes finish about the same time.

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  • Course Sides
  • Cuisine Italian
  • Keyword 5 Ingredients or Less, All-Seasons, Delicious, Do-Ahead, For Foodies, Special Dinner
Servings Prep Time Cook Time
4 people 5 minutes 20 minutes
Passive Time Total Time
25 minutes
Servings Prep Time Cook Time
4 people 5 minutes 20 minutes
Passive Time Total Time
25 minutes
Degree of Difficulty
  • 1/4 cup honey
  • 1 tspn Asian chili sauce (hot)
  • 3/4 cup red wine vinegar
  • 1 tbspn olive oil
  • 3 medium shallots peeled and cut in half lengthwise
  • 1 cups fresh (or frozen) pitted sweet cherries
  • 2 tbspn unsalted butter
  • kosher salt to taste
  • black pepper freshly ground
Servings: people
  1. Gather all ingredients before starting the recipe.
  2. Combine 1/4 cup honey, chili sauce, and 3/4 cup red wine vinegar in a measuring cup and stir to combine. Set aside.
  3. Heat 1 tablespoon of olive oil in a medium skillet over medium high heat and add shallots, halved, cut side down and season with kosher salt.
  4. Cook shallots, undisturbed until the shallots are beginning to char underneath.
  5. Add reserved vinegar mixture and the cherries and bring to a fast simmer for about 5 - 6 minutes.
  6. Reduce heat to a gently simmer and cook until the sauce becomes syrupy.
  7. Remove from heat, add 2 tablespoons of butter, cut up in 2 pieces and stir until absorbed and smooth. Taste and add a teaspoon of vinegar, if needed. Swirl pan to combine butter.
  8. Season with salt and freshly ground black pepper.

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