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Recipes

Cherry Barbecue Sauce

By Steven Raichlen

Recipe information

  • Yield

    Makes about 1 1/3 cups Servings

Ingredients

1

cup canned low-salt chicken broth

1

/3 cup cherry preserves

1

/3 cup orange juice

1

/4 cup fresh lemon juice

1

/2 teaspoon grated lemon peel

1

/2 teaspoon ground cinnamon

1

/4 teaspoon ground cloves

1

/2 cup ruby Port

2

teaspoons cornstarch

1

/4 cup orange marmalade

1

tablespoon ketchup

Generous pinch of cayenne pepper

Need to make a substitution?

Preparation

  1. Step 1

    Combine chicken broth, cherry preserves, orange juice, lemon juice, lemon peel, cinnamon, and cloves in heavy medium saucepan. Boil over medium-high heat until broth mixture is reduced to 1 1/2 cups, about 6 minutes.

    Step 2

    Whisk Port and cornstarch in small bowl to blend. Whisk Port-cornstarch mixture, orange marmalade, and ketchup into reduced broth mixture. Bring to simmer over medium heat, whisking constantly. Simmer until flavors blend and sauce thickens slightly, whisking frequently, about 5 minutes. Season sauce to taste with salt, pepper, and cayenne. Serve warm or at room temperature. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature or rewarm over low heat before using.

Explore Bon AppétitSauceAmericanSouthernCherryStone FruitFruitPortOrangeCitrusLemonCinnamonDairy-FreeNut-FreeGluten-FreeSimmer