Agrodolce” literally means “sour and sweet” in Italian and this Cherry Agrodolce is a perfect example. 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 agrodolce. The results are fantastic and both dishes finish at about the same time.

Cherry Agradolce

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Course: Sides
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • 1/3 cup honey
  • 1 tspn Asian chili sauce (hot)
  • 3/4 cup red wine vinegar
  • 1 tbsp olive oil
  • 3 medium shallots peeled and cut in half lengthwise
  • 1 cup fresh (or frozen) pitted sweet cherries
  • 2 tbsp unsalted butter
  • kosher salt and freshly ground black pepper


  • Gather all ingredients before starting the recipe.
  • Combine 1/3 cup honey, 1 tspn Asian chili sauce (hot), and 3/4 cup red wine vinegar, in a measuring cup and stir to combine. Set aside.
  • Heat 1 tbsp olive oil in a medium skillet over medium high heat and add 3 medium shallots peeled and halved, cut side down and season with kosher salt.
  • Cook shallots, undisturbed until the shallots are beginning to char underneath, about 5 minutes.
  • Add reserved vinegar mixture and 1 cup fresh (or frozen) pitted sweet cherries to the cooked shallots and bring to a fast simmer for about 5 - 6 minutes.
  • Reduce heat to a gentle simmer for another 10 minutes and or until until the sauce becomes slightly syrupy.
  • Remove from heat, add 2 tbsp unsalted butter, cut up in 2 pieces and stir until absorbed and smooth. Add a teaspoon of vinegar, if needed. Swirl pan to combine butter.
  • Season with kosher salt and freshly ground black pepper.

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