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Cherry Barbecue Sauce




Source of Recipe


Internet


List of Ingredients




1 cup chicken or veggie broth
1/4 teaspoon ground cloves
3/4 cup cherries, pitted, and chopped
1/2 cup ruby Port
1/3 cup orange juice
2 teaspoons cornstarch
1/4 cup fresh lemon juice
1/4 cup orange marmalade
1/2 teaspoon grated lemon peel
1 tablespoon ketchup
1/2 teaspoon ground cinnamon
Generous pinch (or 2 or 3) of cayenne pepper


Recipe



Combine broth, cherries, orange juice, lemon juice, lemon peel, cinnamon, and cloves in heavy medium saucepan. Boil over medium-high heat until broth mixture is reduced to 1-1/2 cups, about 6-12 minutes.

Whisk Port and cornstarch in small bowl to blend. Whisk Port-cornstarch mixture, orange marmalade, and ketchup into reduced broth mixture. Bring to simmer over medium heat, whisking constantly. Simmer until flavors blend and sauce thickens slightly, whisking frequently, about 5 minutes. Season sauce to taste with salt, pepper, and cayenne. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature or rewarm over low heat before using.) Makes about 1-1/3 cups.