In a small saucepan, combine balsamic vinegar, sugar, cherries and water. Bring to a low simmer.
Simmer for 20-30 minutes, stirring occasionally to prevent burning.
When sauce has reduced, remove from heat and stir in a pinch of coarse Kosher salt. Sauce won't be the texture of syrup yet- it will still be a little runny, that is normal.
Set aside to cool and thicken.
When cooled, feel free to use!
If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Notes
For a smooth sauce, use an immersion blender, food processor or drain through a fine mesh sieve.