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PrintChili Cherry BBQ Sauce
Try this barbecue sauce the next time you are grilling your favourite chicken pieces. The tart cherries, cola, port and chili sauce create a combination unlike any from your local grocery store.
![[+]](/images/uploads/recipes/2011/Apr/06/479_view.jpg)
Chili Cherry BBQ Sauce
1 cup
sour cherries, dried
250 mL
1/2 cup
ruby Port
125 mL
1/2 cup
cherry cola
125 mL
1/2
red onion, large, chopped
1/2
2-3 cloves
garlic, minced
2-3 cloves
1 bottle
chili sauce
455 mL
2 Tbsp
balsamic vinegar
30 mL
hot pepper sauce, to taste
Preparation
Serves
Cook time :
50 min
|
Preparation time :
3 hours 20 min
Chili Cherry BBQ Sauce
1
In a bowl, combine cherries, Port and cola. Let stand at room temperature for at least 3 hours (or overnight).
2
In a large saucepan over medium heat, sauté onions and garlic until onions have softened. Add cherries, Port, cola, chili sauce, and vinegar. Bring to a boil then reduce heat. Simmer, uncovered, stirring occasionally to prevent burning, till the mixture has reduced by half (about 50 minutes). Stir in hot pepper sauce.
3
Cool slightly. Puree until smooth then chill until needed. Sauce keeps in the fridge for up to 2 weeks or in the freezer for 3 months.
4
Makes 2-2½ cups – enough for 4-6 lbs of bone in pieces or 2 whole chickens.
Generously spread sauce over chicken 30 minutes before the end of the cooking time and again 15 minutes before the end of cooking.
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