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Kat's Sour Cherry Sauce

2 tablespoons unsalted butter, divided
1/2 cup finely chopped shallots
2 tablespoons sugar
2 cups pitted frozen or fresh sour cherries
1/4 cup dry red wine
1-inch sprig fresh rosemary
1/2 teaspoon Kosher salt

Melt 1 tablespoon butter in small saucepan, add shallots and saute over medium heat until caramelized, about 5 to 7 minutes; remove. Add sugar sprinkling to cover bottom. Melt and caramelize over medium heat to amber. Add cherries and wine carefully, (mixture may bubble) bring to a boil. Add rosemary and salt and cook at a low boil over medium heat 5 to 7 minutes. Swirl in butter until melted.

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