Rating: 5 stars
3 Ratings
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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 Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

Yield:
Makes 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

70 calories; calories from fat 14%; protein 0.8g; fat 1.1g; saturated fat 0.1g; carbohydrates 15g; fiber 0.5g; sodium 294mg.
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