Sour cherry chili sauce
Sour cherries riff off the jammy qualities of a good quality zinfandel for this sauce that is ideal with a pork roast or thick center cut pork chop. Cinnamon adds additional warmth to the sauce while black pepper offers a touch of heat. Brown sugar sweetens the sauce just a touch. This sauce is very nice on barbecue meats as well.
Ingrediënten
- MAKES: 240 ml
- 10 ml safflower oil
- 1 small yellow onion minced
- 3 cloves garlic minced
- 180 ml zinfandel
- 1 cinnamon stick
- 1 bay leaf
- 240 mltart cherry juice
- ½ tsp ground chipotle pepper
- 1 tbsp 5 g dark brown sugar
- ¼ tsp salt or to taste
Instructies
- Heat the safflower oil in a medium saucepan over medium heat and add the onion.
- Sauté the onion until softened, about 5 to 6 minutes.
- Add the garlic and sauté for 1 to 2 minutes more.
- Pour in the zinfandel, cinnamon stick and bay leaf and reduce heat to a simmer.
- Reduce the wine by half, about 8 to 9 minutes.
- Pour in the tart cherry juice and mix well.
- Stir in the chipotle pepper, and dark brown sugar.
- Simmer for 15 to 20 minutes or until the mixture is reduced by about half.
- Stir in the salt and adjust to taste.
- Remove the bay leaf and cinnamon stick before serving.
Notes / Tips / Wine Advice:
Store in a tightly sealed jar in the refrigerator for up to 1 week or serve warm over filet mignon.
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