Ancho Cherry Barbecue Sauce Recipe
Servings: 10
Ingredients
- 1 3/4 c. Apple cider vinegar
- 3/4 c. Ketchup
- 3/4 c. Onions, minced
- 3/4 c. Dry tart cherries
- 1/3 c. (packed) brown sugar
- 1/4 c. Water
- 3 Tbsp. Mild-flavored, (light) molasses
- 2 lrg Dry ancho chilies, (about 1 oz), stemmed and seeded
- 2 x Cloves garlic
- 1 tsp Grnd coriander
- 1 pch Dry cloves
Directions
- Combine all ingredients in a heavy medium saucepan. Bring to boil.
- Reduce heat to medium-low. Cover, simmer till chilies and cherries are tender, about 20 min.
- Working in batches, puree mix in blender. Return sauce to pan. If necessary, simmer uncovered till sauce is reduced to 3 c. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 10 servings | |
| Calories 38 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 204mg | 9% |
| Potassium 141mg | 4% |
| Total Carbs 7.75g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 5.95g | 4% |
| Protein 0.59g | 1% |
