Kriek Pomegranate Barbecue Sauce
The flavors of cherries and pomegranate blend together with onions, shallots and cinnamon, to create a tart | sweet sauce.
| Servings | Prep Time |
| 10guest | 5minute |
| Cook Time |
| 40minute |
|
|
Ingredients
- 3tablespoon oil, olive
- 1each onion, sweet, large,such as a Walla Walla or Maui Sweet, peeled and chopped
- 2each shallotspeeled and chopped
- 1/2teaspoon cinnamon, Ceylon, organic, groundfrom Savory Spice Co.
- 750ml Kriek,such as Lindemans Kriek or other Kriek
- 1 1/2cup cherries, fresh or frozen,stones removed
-
8ounce
cherries, dried, Montmorencysuch as Unsweetened Montmorency Dried Cherries – 1/2 Pound Bag – Shipping Included
-
2tablespoon
pomegranate molassassuch as Cortas Pomegranate Molasses, 10 oz
- 1each orange zest,
Instructions
- In a medium-sized pot over medium heat, add oil, onions and shallots. Stir perodically until they are caramelized, about 10 minutes. Season with cinnamon and salt, cooking for another two minutes. Deglaze the pan with the Kriek, using a wooden spoon to dissolve any fond from the pan. Add the cherries (both fresh/frozen and dried), pomegranate molasses and orange zest, and turn the heat to low. Simmer the sauce for 30 minutes. Purée with either a stick blender (for a chunkier sauce) or in a blender (for a smoother textured sauce).
- Serve sauce warm. Remaining sauce can be chilled and refrigerated for up to three weeks.
- This Kriek Pomegranate Barbecue Sauce is perfect to be canned and added to your pantry or given away as a gifts.
Recipe Notes
Use This Recipe with: