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
Instructions
- 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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