Ancho-cherry Barbecue Sauce
| 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)
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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