Cherry Sauce / Marinade
- 30g butter
- 1 medium onion, diced
- 300g / 1 ½ cups pitted, sliced rainier (or other sweet) cherries
- 470ml. tomato sauce
- 180 g brown sugar
- 60ml / ¼ cup apple cider vinegar
- 1 Beef Stock Cube
- 1 tsp cumin
- 1/4 tsp white pepper
- 1/4 tsp cayenne red pepper
Heat the butter, cook the onions until just turning brown.
Toss everything else in.
Cook until reduced by about half.
Will it blend? Yes! So blend it when it's cooled a bit.
Enjoy on
chicken or pork
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