Ancho-cherry Barbecue Sauce

You are perplexed by the doctrine of God’s sovereignty and election. I wonder that any man believing in a God should be perplexed by these. For if there be a God, a King, eternal, immortal, and invisible, He cannot but be sovereign – and He cannot but do according to His own will and choose according to His own purpose. You may dislike these doctrines, but you can only get quit of them by denying altogether the existence of an infinitely wise, glorious, and powerful Being. God would not be God were He not thus absolutely sovereign in His present doings and His eternal pre-arrangements.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Grains			10	Servings

INGREDIENTS

1 3/4	c	Apple cider vinegar
3/4	c	Ketchup
3/4	c	Onions, chopped
3/4	c	Dried tart cherries
1/3	c	packed brown sugar
1/4	c	Water
3	T	Mild-flavored, light
		molasses
2		Dried ancho chilies, about
		1 ounce stemmed and
		seeded
2		Cloves garlic
1	t	Ground coriander
1	pn	Dried cloves

INSTRUCTIONS

Combine all ingredients in a heavy medium saucepan. Bring to boil.
Reduce heat to medium-low. Cover, simmer until chilies and cherries
are tender, about 20 minutes.  Working in batches, puree mixture in
blender. Return sauce to pan. If  necessary, simmer uncovered until
sauce is reduced to 3 cups and  thickens. Season with salt and
pepperSauce can be made up to three  days ahead.  The original recipe
called for chicken wing drumettes grilled,  brushed with sauce to
glaze, additional sauce served on the side.  Source: Bon Appetit
Page(s): 88 Date Published: July 99  Posted to bbq-digest by Gary
Wiviott <gwiv@enteract.com> on Jun 14,  1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 61 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 167.4mg Potassium: 106.7mg Carbohydrates: 15g Fiber: <1g Sugar: 12.9g Protein: <1g