Cherry Barbecue Sauce

Makes about 1 1/3 cups
This fruity, not-too-sweet barbecue sauce is terrific on any type of grilled poultry, pork, or even salmon. For convenience, it can be made one day ahead.

Yield:
about 1 1/3 cups
Category:
Sauces and Salsas
Cuisine:
American

INGREDIENTS:

  • 1 cup canned low-salt chicken broth
  • 1/3 cup cherry preserves
  • 1/3 cup orange juice
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup ruby Port
  • 2 teaspoons cornstarch
  • 1/4 cup orange marmalade
  • 1 tablespoon ketchup
  • Generous pinch of cayenne pepper

DIRECTIONS:

  1. Combine chicken broth, cherry preserves, orange juice, lemon juice, lemon peel, cinnamon, and cloves in a heavy medium saucepan. Boil over medium-high heat until broth mixture is reduced to 1 1/2 cups, about 6 minutes.
  2. Whisk port and cornstarch in small bowl to blend. Whisk port-cornstarch mixture, orange marmalade, and ketchup into reduced broth mixture. Bring to simmer over medium heat, whisking constantly. Simmer until flavors blend and sauce thickens slightly, whisking frequently; about 5 minutes. Season sauce to taste with salt, pepper, and cayenne. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature or rewarm over low heat before using.)

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