Ancho Cherry Barbecue Sauce Recipe

• 1 3/4 c. Apple cider vinegar
• 3/4 c. Ketchup
• 3/4 c. Onions, minced
• 3/4 c. Dry tart cherries
• 1/3 c. (packed) brown sugar
• 1/4 c. Water
• 3 Tbsp. Mild-flavored, (light) molasses
• 2 lrg Dry ancho chilies, (about 1 oz), stemmed and seeded
• 2 x Cloves garlic
• 1 tsp Grnd coriander
• 1 pch Dry cloves

1. Combine all ingredients in a heavy medium saucepan.
2. Bring to boil.
3. Reduce heat to medium-low.
4. Cover, simmer till chilies and cherries are tender, about 20 min.
5. Working in batches, puree mix in blender.
6. Return sauce to pan.
7. If necessary, simmer uncovered till sauce is reduced to 3 c. and thickens.
8. Season with salt and pepperSauce can be made up to three days ahead.
9. The original recipe called for chicken wing drumettes grilled, brushed with sauce to glaze, additional sauce served on the side.

apple cider vinegar, ketchup, onions, tart cherries, brown sugar, water, molasses, ancho chilies, garlic, coriander, cloves

Taken from cookeatshare.com/recipes/ancho-cherry-barbecue-sauce-65046 (may not work)