Red Wine Sauce with Fresh Cherries and Black Pepper

In a small pan over medium heat, add the cherries with a spritz of cooking spray. Let the cherries cook for 5 minutes.

Add the wine and sugar. Let it bubble and reduce for 5 minutes. Add the stock, and let it simmer for 10 minutes more, reducing the heat as needed to achieve bubbles but not a rolling boil.

Right before serving, add the pepper and swirl in the butter. The cherries should be cooked but not falling apart.

Serve over the protein of your choice, topped with the scallions. Enjoy!