Email to Cat      

Sauce: Cherry Barbecue Sauce

Source of Recipe


Adapted from "Grilling with Beer" by Lucy Saunders



List of Ingredients



• ¼ cup dried tart cherries
  
• 3 Tbsp balsamic vinegar
  
• ½ cup cherry jam
  
• 2 Tbsp butter
  
• 1 Tbsp lemon juice
  
• 1 tsp kosher salt
  
• 1 tsp Dijon mustard
  
• 1 tsp Worcestershire sauce
  
• ½ tsp dried chili flakes
  
• ½ tsp dried thyme
  
• 12 ounces amber ale (1½ cups)
  






Instructions



1. Combine dried cherries and vinegar in a small saucepan and let soak about an hour to soften.
   
   
2. Add cherry jam, butter, lemon juice, salt, mustard, Worcestershire sauce, dried chili flakes, dried thyme, and ale. Simmer until sauce is thick and has reduced to about 1 cup, about 15 minutes on low heat.
   
   
3. Scrape mixture into blender and purée on high until smooth. (Cover blender with a folded towel and hold lid in place when mixing warm liquids. The heat generates steam, which might expand and push the lid off the blender.)
   Try this on grilled onions, chicken, swordfish, or pork chops.
   
   Makes 1¾ cups.