Cherry Maple BBQ Sauce
16 ounces dark sweet cherries in juice
2 fluid ounces red wine vinegar
6 fluid ounces port wine
8 fluid ounces Indiana Maple Syrup
2 fluid ounces honey
1/2 teaspoon granulated garlic
Drain cherries and reserve the juice. Separate cherries into two even batches.
Combine cherry juice, vinegar and port. Bring to a boil and reduce by 1/3.
Add 1/2 of the cherries, maple syrup, honey and garlic. Bring to a boil and reduce by 1/3, until it becomes syrupy.
Puree in food processor and strain through medium strainer. Return to pan and reduce until just thick enough to coat a spoon.
Remove from heat and cool until service. At service re-heat and add reserved cherries.
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