BOY, THIS SOUNDS GOOD - - WHO WANTS TO VOLUNTEER TO TRY IT AND REPORT BACK ??
CHOCOLATE-CHERRY BARBECUE SAUCE
3 tablespoons unsalted butter
1/2 medium onion, finely chopped
2 cloves garlic, thinly sliced
2 cups canned pitted Bing cherries, drained
2 tablespoons unsweetened cocoa powder
1 teaspoon pure chili powder (not a blend)
1 1/2 cups Port wine
1/2 cup sherry vinegar
1/2 cup honey or more to taste
4 teaspoons ketchup
2 teaspoons fresh lemon or more to taste
1 teaspoon grated lemon zest
2 canned chipotle chilies or 2 teaspoons chipotle chili powder
1/2 teaspoons caraway seeds
1/2 teaspoon course salt
1/2 teaspoon freshly ground black pepper
Melt the butter in a medium saucepan over medium heat. Add the onion, garlic, and cherries and cook unti the onion is soft but not brown, 3 minutes.
Add the remaining ingredients and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce, uncovered, until reduced to about 2 cups, 15 to 25 minutes, stirring occasionally. Correct the seasoning, adding salt, lemon juice, or honey; the sauce should be a little sweet, a little sour, and very flavorful. Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate. The sauce will keep for several weeks. Makes 2 cups.
CHOCOLATE-CHERRY BARBECUE SAUCE
3 tablespoons unsalted butter
1/2 medium onion, finely chopped
2 cloves garlic, thinly sliced
2 cups canned pitted Bing cherries, drained
2 tablespoons unsweetened cocoa powder
1 teaspoon pure chili powder (not a blend)
1 1/2 cups Port wine
1/2 cup sherry vinegar
1/2 cup honey or more to taste
4 teaspoons ketchup
2 teaspoons fresh lemon or more to taste
1 teaspoon grated lemon zest
2 canned chipotle chilies or 2 teaspoons chipotle chili powder
1/2 teaspoons caraway seeds
1/2 teaspoon course salt
1/2 teaspoon freshly ground black pepper
Melt the butter in a medium saucepan over medium heat. Add the onion, garlic, and cherries and cook unti the onion is soft but not brown, 3 minutes.
Add the remaining ingredients and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce, uncovered, until reduced to about 2 cups, 15 to 25 minutes, stirring occasionally. Correct the seasoning, adding salt, lemon juice, or honey; the sauce should be a little sweet, a little sour, and very flavorful. Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate. The sauce will keep for several weeks. Makes 2 cups.