Cherry Barbecue Sauce

• 1 cup canned low-salt chicken broth
• 1/3 cup cherry preserves
• 1/3 cup orange juice
• 1/4 cup fresh lemon juice
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup ruby Port
• 2 teaspoons cornstarch
• 1/4 cup orange marmalade
• 1 tablespoon ketchup
• Generous pinch of cayenne pepper

1. Combine chicken broth, cherry preserves, orange juice, lemon juice, lemon peel, cinnamon, and cloves in heavy medium saucepan.
2. Boil over medium-high heat until broth mixture is reduced to 1 1/2 cups, about 6 minutes.
3. Whisk Port and cornstarch in small bowl to blend.
4. Whisk Port-cornstarch mixture, orange marmalade, and ketchup into reduced broth mixture.
5. Bring to simmer over medium heat, whisking constantly.
6. Simmer until flavors blend and sauce thickens slightly, whisking frequently, about 5 minutes.
7. Season sauce to taste with salt, pepper, and cayenne.
8. Serve warm or at room temperature.
9. (Can be made 1 day ahead.
10. Cover and refrigerate.
11. Bring to room temperature or rewarm over low heat before using.)

chicken broth, cherry preserves, orange juice, lemon juice, ground cinnamon, ground cloves, ruby port, cornstarch, orange marmalade, ketchup, generous

Taken from www.epicurious.com/recipes/food/views/cherry-barbecue-sauce-105316 (may not work)