Cherry-Zinfandel Barbecue Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We've shamelessly put the flavors of Zinfandel into this sauce: dried cherries, anise seeds (Zin often has faint licorice flavors), black pepper, and lots of the wine itself. Prep and Cook Time: about 40 minutes. Notes: You can make this sauce up to 3 days ahead of time; chill airtight, then bring to room temperature before using. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
2 tablespoons chopped garlic |
1 1/2 cups dry red zinfandel |
1 cup ketchup |
2/3 cup dried tart cherries |
3 tablespoons cider vinegar |
3 tablespoons worcestershire |
3 tablespoons lightly packed light brown sugar |
2 tablespoons dijon mustard |
2 tablespoons chopped fresh ginger |
1 teaspoon freshly ground black pepper |
1 teaspoon anise seeds |
1/4 teaspoon cayenne |
about 3 tbsp. lemon juice |
Directions:
1. Pour olive oil into a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until limp, 3 to 4 minutes. Add Zinfandel, ketchup, cherries, vinegar, Worcestershire, brown sugar, mustard, ginger, black pepper, anise seeds, and cayenne. Bring to a boil, then reduce heat and simmer, stirring occasionally, until liquid begins to thicken slightly, about 20 minutes. Let cool slightly.
2. Pour mixture into a blender and add 2 tbsp. lemon juice; whirl until very smooth. Taste and add more lemon juice if desired. Use warm or at room temperature.
3. Note: Nutritional analysis is per 1/4 cup.
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