| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Game, Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Balsamic vinegar |
| 1 |
c |
Fresh orange juice |
| 1/4 |
c |
Molasses |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Ginger; minced |
| 1 |
pn |
Cinnamon |
| 1 |
pn |
Allspice |
| 1 |
c |
Pitted sour cherries |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In a small sauce pan, combine vinegar and orange juice and bring to a boil
over high heat. Reduce heat to low and let mixture simmer until it has
reduced by half, about 35-45 minutes. Add the molasses, sugar, ginger,
cinnamon and allspice and continue to cook for 3 minutes, stirring to
dissolve the sugar. Add the cherries and cook, stirring occasionallly, for
another 10 minutes. Season with salt and pepper, remove from heat and set
aside to cool.
Apply sauce to the meat after it has been grilled.
Recipe by: Schlesinger - License to Grill
Posted to bbq-digest by wight@odc.net on May 16, 1998
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