Marinades, Sauces, Rubs & Salsas
Cherry Barbecue SauceSteven Raichlen
Cherry Barbecue Sauce
- Yield: Makes 1 1/2 cups
- 6 ounces (3/4 cup) black cherry soda
- 1 cup pitted fresh ripe cherries (or 1 17-ounce can Bing cherries, drained)
- 3 tablespoons cherry preserves
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons butter
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup dry red wine (divided use)
- 1 tablespoon cornstarch
- Salt and freshly ground black pepper
Step 1: Place the cherry soda, cherries, cherry preserves, lemon zest and juice, butter, sugar, cinnamon, and 3 tablespoons of wine in a heavy saucepan and gradually bring to a boil over medium heat. Reduce the heat and gently simmer the sauce to cook the cherries and concentrate the flavors, 5 minutes.
Step 2: Place the remaining 1 tablespoon wine and cornstarch in a small bowl and stir to form a slurry (thick paste). Whisk this paste into the sauce. Bring the sauce to a boil: it will thicken.
Step 3: Correct the seasoning, adding salt, pepper, sugar, or lemon juice to taste: the sauce should be highly seasoned.