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Prep Time : 10min
Cook Time : 15min
Course : Condiment, Sauces
Special : Caffeine-Free, Easy, Egg-Free, Gluten-Free, Kosher (Dairy), Make Ahead, Quick, Vegetarian, Wheat-Free
Type of Prep : Boil, Simmer
Cuisine : U.S. Regional
Occasion : Cookout, Fall, Family Dinner, Spring, Summer, Winter
 
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Black Cherry Barbecue Sauce Recipe

From Beer-Can Chicken by Steven Raichlen (Workman Publishing)

Bing cherries, cherry soda, lemon juice, cinnamon, and red wine make a fabulous barbecue sauce for chicken or pork. Goes great with Black Cherry Soda Chicken.

INGREDIENTS:

  • 3/4 cup black cherry soda
  • 1 can Bing cherries (17 ounces), drained
  • 3 Tablespoons cherry preserves
  • 2 Tablespoons fresh lemon juice, or more to taste
  • 2 Tablespoons butter
  • 1 Tablespoon sugar, or more to taste
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup dry red wine
  • 1 Tablespoon cornstarch
  • Coarse salt (kosher or sea) and freshly ground black pepper

PREPARATION:

Put the cherry soda, cherries, cherry preserves, lemon juice, butter, sugar, cinnamon, and 3 tablespoons of the wine in a heavy saucepan and bring to a boil over high heat. Reduce the heat to medium and let the sauce simmer gently for 5 minutes.

Put the remaining 1 tablespoon wine and the cornstarch in a small bowl and stir to form a slurry (thick paste). Whisk this paste into the cherry sauce. Bring the sauce to a boil over high heat to thicken, about 1 minute.

Taste for seasoning, adding more sugar or lemon juice to adjust the sweetness and salt and pepper to taste; the sauce should be highly seasoned. Serve warm or at room temperature. The sauce can be refrigerated, covered, for up to 1 week. Let return to room temperature or warm over medium heat before serving.

Serve with Black Cherry Soda Chicken, if desired.

Yield: about 2 cups

Black Cherry Soda Chicken Recipe

Recipe Source: Beer-Can Chicken by Steven Raichlen (Workman Publishing)
Reprinted with permission.

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