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Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

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

Sunset JULY 2007

  • Yield: Makes 3 1/2 cups

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • 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
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Cherry-Zinfandel Barbecue Sauce recipe

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