Adapted from a Rick Rogers' recipe in Bon Appetit, this sweet sauce has a kick and is great mixed into pulled pork (see recipe link at right) but also can be served alongside grilled meats. Make this up to two weeks ahead and store in the fridge.
Ingredients:
1 tablespoon vegetable oil
1 cup finely minced onion
1 teaspoon kosher salt
Freshly ground pepper
2 garlic cloves, minced
10 ounces cherry preserves or jam
1 can cherry cola (1 1/2 cups)
1/3 cup brown sugar
1/4 cup balsamic vinegar
1 cup sweet chili sauce
1 teaspoon Tabasco
Instructions:
Heat oil in a medium sized saucepan over medium heat. Add the onions, salt and a few grinds of pepper and cook until translucent, about 10 minutes. Add the garlic and cook 2 minutes more. Whisk in the jam, cola, sugar, vinegar and chili sauce. Bring to a boil, reduce to a simmer and cook about 1 hour, stirring frequently, until the sauce reduces and naps the back of a spoon. Add Tabasco and adjust seasoning. Refrigerate up to a week.
Nutrition Information:
Per 1/4 cup: 248 calories, 1 g protein, 59 g carbohydrate, 2 g fat 0 g saturated), 0 mg cholesterol, 683 mg sodium, 1 g fiber.
Course: Sauce
Yields: Makes about 2 cups
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