| 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 |
tb |
Mild-flavored; (light) molasses |
| 2 |
lg |
Dried ancho chilies; (about 1 ounce), stemmed and seeded |
| 2 |
|
Cloves garlic |
| 1 |
ts |
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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