To start, I have 2 bags of fresh cherries, about 3 to 5 pounds. Then using the hand-held pitter, I pop out the seeds. I then deposit the seedless cherry into a big 8-quart stock pot. Wear an apron unless you want cherry juice splattered on your shirt.

I found it is all rather simple and quick, if you have a cherry pitter, to prepare the cherries for grilling. Well, you really aren’t grilling the cherries per se. You don’t put each little cherry half on the grill. Rather, the grill or bar-b-que is the heat source to slowly simmer the cherries in the balsamic vinegar. It’s pretty effective and you don’t heat-up or smell-up the house in the process.