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Associate.com - Share Your Recipe!

Recipe Name: Ancho-cherry Barbecue Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
1 3/4 Cup(s) Apple cider vinegar
3/4 Cup(s) Ketchup
3/4 Cup(s) Onions, chopped
3/4 Cup(s) Dried tart cherries
1/3 Cup(s) Packed brown sugar
1/4 Cup(s) Water
3 Tablespoon(s) Mild-flavored, light
MOLASSES
2 Dried ancho chilies, about
1 ounce stemmed and
seeded
2 Cloves garlic
1 Teaspoon(s) Ground coriander
1 Pinch(s) Dried cloves
Directions:
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 Posted to bbq-digest by Gary
Wiviott <gwiv@enteract.com> on Jun 14, 1999, converted by MM_Buster
v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 61
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 167.4mg
Potassium: 106.7mg
Carbohydrates: 15g
Fiber: <1g
Sugar: 12.9g
Protein: <1g


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