- 11 1/4 cups apple cider vinegar
- 3/4 cup ketchup
- 3/4 cup chopped onion
- 1/4 cup tart cherry juice concentrate
- 1/3 cup (packed) light brown sugar
- 1/4 cup water
- 3 TB molasses
- 3 TB ancho chile powder
- 2 garlic cloves minced or 1/8 tsp garlic powder
- 1 tsp ground coriander
- pinch of ground cloves
- salt and pepper to taste
Combine all ingredients in heavy medium saucepan. Bring to boil.
Reduce heat to medium-low.
Puree mixture in blender and return sauce to pan.
Simmer uncovered until sauce is reduced to about 2.5 cups and thickens.
Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.)
Serve with grilled chicken drumsticks: Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Grill chicken without sauce until just cooked through, turning occasionally, about 10 minutes, depending on size of drumsticks. Brush sauce on both sides of the drumsticks and continue grilling until glazed about 5 minutes longer, turning chicken and basting often with more sauce. Serve with remaining sauce.
This is great sauce on chicken wings, pork tenderloin, lamb chops, or baby back ribs.
Recipe by Laura Nickel of Denver, Colorado.