Cut onions into thin strips and press garlic clove through a press. Heat 1 tbsp oil in a saucepan and sauté both. Add cherry jam, beef stock and aceto balsamico and cook over medium heat for 5 min uncovered.
Clean sweet cherries, cut in half, remove seeds (or use 100 g cherries from a jar) and cook in the sauce for another 3 min.
2. turn calf’s liver in flour on the other side. Tap off excess flour. Heat butter and 2 tbsp oil in a large coated frying pan. Fry liver in it for 2 min. on each side. Season with salt and pepper. After 2 min. add sage leaves and fry. Season the sauce with salt, pepper and perhaps cherry jam and serve with the liver.
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