Recipe - Ancho-Cherry Barbecue Sauce

1 Three fourths cup Apple cider vinegar
Three fourths cup Ketchup
Three fourths cup Onions; chopped
Three fourths cup Dried tart cherries
1/3 cup (packed) brown sugar
One fourth cup Water
3 tablespoon Mildflavored; (light)
molasses
2 lg Dried ancho chilies; (about
1 ounce), stemmed and
seeded
2 Cloves garlic
1 teaspoon Ground coriander
1 pn Dried cloves

Combine all ingredients in a heavy medium saucepan. Bring to boil.
Reduce heat to mediumlow. 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

Posted to bbqdigest by Gary Wiviott gwiv@enteract.com on Jun 14,
1999, converted by MM_Buster v2.0l.