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.
WSJV-TV FOX 28
All content ©Copyright 2000 - 2014 WorldNow and WSJV. All Rights Reserved.
Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Heather Stewart at (574) 343-5310. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at firstname.lastname@example.org.