Saucy Late Night
Want to make heads turn at the next BBQ? Spice up your Late Night dishes? Make a big batch of this sassy sauce and pop it in the freezer for later. This sauce takes BBQ from every day to gourmet!
Ingredients
1 tbsp Olive oil
1 Medium onion chopped
1 1/2 cups One Brick Late Night Zinfandel
1 cup Ketchup
1 cup Dried tart cherries
3 tbsps Apple cider vinegar
3 tbsps Worcestershire sauce
1 tbsp Lightly packed light brown sugar
2 tbsps Dijon mustard
1 tbsp Fresh ginger chopped
1 tsp Fresh black pepper
1/2 tsp Anise seeds
1/4 tsp Cayenne pepper
3 tbsps Lemon juice
Directions
Heat olive oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until translucent, about 4 minutes. Add Late Night Zin, ketchup, cherries, vinegar, Worcestershire, brown sugar, mustard, ginger, black pepper, anise seeds, and cayenne. Bring to a boil, then turn down heat and simmer, stirring occasionally, until liquid begins to thicken slightly. This will take 15 to 20 minutes. Let sauce cool slightly.
Pour mixture into a blender or food processor and add about half of the lemon juice. Process until very smooth. Taste and add more lemon juice or more brown sugar if desired, then process again. Use immediately warm or at room temperature with grilled meats and paired with Late Night Zinfandel. Refrigerate or freeze for later use. Can be stored in the refrigerator for about a week.
