Cherry Sauce

• 1 1/4 cups sugar
• Large pinch freshly ground black pepper
• 2 pounds Bing cherries, pitted (about 5 cups)
• 3/4 cup kirsch
• 1/4 cup creme de cassis
• 1 tablespoon balsamic vinegar

1. In a saucepan, combine sugar and pepper with 1 cup of water, and bring to a boil.
2. Put cherries in a large bowl, and pour hot syrup over them.
3. Let cool for 1 minute before adding kirsch, creme de cassis and vinegar.
4. Stir to combine, and refrigerate overnight or up to one week.

sugar, freshly ground black pepper, bing cherries, creme de cassis, balsamic vinegar

Taken from cooking.nytimes.com/recipes/5558 (may not work)