"Cook with the wine you will drink" is good advice for this wonderful recipe. The cherries really complement the fruitiness of the zin. It was great over grilled tri-tip. It was not too sweet, and I was able to adjust the heat to our liking. This is a go-to sauce for many kinds of grilled meat.
Cherry-Zinfandel Barbecue Sauce
We've shamelessly put the flavors of Zinfandel into this sauce: dried cherries, anise seeds (Zin often has faint licorice flavors), black pepper, and lots of the wine itself. Prep and Cook Time: about 40 minutes. Notes: You can make this sauce up to 3 days ahead of time; chill airtight, then bring to room temperature before using.
This recipe goes with Herb-rubbed Baby Back Ribs
More From Sunset
- Calories: 70
- Calories from fat: 14%
- Protein: 0.8g
- Fat: 1.1g
- Saturated fat: 0.1g
- Carbohydrate: 15g
- Fiber: 0.5g
- Sodium: 294mg
- Cholesterol: 0.0mg
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 tablespoons chopped garlic
- 1 1/2 cups dry red Zinfandel
- 1 cup ketchup
- 2/3 cup dried tart cherries
- 3 tablespoons cider vinegar
- 3 tablespoons Worcestershire
- 3 tablespoons lightly packed light brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh ginger
- 1 teaspoon freshly ground black pepper
- 1 teaspoon anise seeds
- 1/4 teaspoon cayenne
- About 3 tbsp. lemon juice
- 1. Pour olive oil into a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until limp, 3 to 4 minutes. Add Zinfandel, ketchup, cherries, vinegar, Worcestershire, brown sugar, mustard, ginger, black pepper, anise seeds, and cayenne. Bring to a boil, then reduce heat and simmer, stirring occasionally, until liquid begins to thicken slightly, about 20 minutes. Let cool slightly.
- 2. Pour mixture into a blender and add 2 tbsp. lemon juice; whirl until very smooth. Taste and add more lemon juice if desired. Use warm or at room temperature.
- Note: Nutritional analysis is per 1/4 cup.
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