December 12th, 2010

Cherry Chipotle Barbecue Sauce

I just bottled up a batch of this for holiday gifts, so it's fresh in my mind. I used frozen cherries I picked back in June, but those of you in the Southern Hemisphere can use fresh ones right now!

4 cups pitted dark cherries, fresh or frozen
1/4 cup water
2 tablespoons molasses
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 teaspoon chipotle powder
1 head (the whole thing 10-15 cloves) garlic, crushed
1 teaspoon liquid smoke
1/2 teaspoon salt

Place cherries and water in a heavy sauce pan over medium heat and bring to a boil. Lower heat, stir in remaining ingredients. Puree (with an immersion blender or in a blender or food processor) and taste to see if it needs additional vinegar or sugar - depending on how sweet the cherries are, you may need to adjust it a little. Freeze in one cup portions and slather on Seitan Ribz.


Fat Free Vegan Kitchen's recipe for seitan ribz under the cut.Collapse )