Ancho-Cherry Barbecue Sauce

10  Servings


1 3/4	cups apple cider vinegar
3/4	cup ketchup
3/4	cup onions, chopped
3/4	cup dried tart cherries
1/3	cup (packed) brown sugar
1/4	cup water
3	tablespoons mild-flavored (light) molasses
2	large dried ancho chilies (about 1 ounce), stemmed and seeded
2	cloves garlic
1	teaspoon ground coriander

	pinch of dried cloves

	


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


