Recipe - Cherry-Orange Sauce

1 cup Balsamic vinegar
1 cup Fresh orange juice
One fourth cup Molasses
One fourth cup Sugar
2 tablespoon Ginger; minced
1 pn Cinnamon
1 pn Allspice
1 cup Pitted sour cherries
Salt and pepper to taste

In a small sauce pan, combine vinegar and orange juice and bring to a boil
over high heat. Reduce heat to low and let mixture simmer until it has
reduced by half, about 3545 minutes. Add the molasses, sugar, ginger,
cinnamon and allspice and continue to cook for 3 minutes, stirring to
dissolve the sugar. Add the cherries and cook, stirring occasionallly, for
another 10 minutes. Season with salt and pepper, remove from heat and set
aside to cool.

Apply sauce to the meat after it has been grilled.

Recipe by: Schlesinger License to Grill

Posted to bbqdigest by wight@odc.net on May 16, 1998