First time trying to make a sauce

Gunner69 said:

I'm gonna toot my own horn here...

I've been working on perfecting my Cherry/Chipotle Sauce and just finished what myself and everybody that has been my guinea pigs think is the best version yet... Recipe is pretty simple.... I usually double the basic recipe and adjust by taste rather than measure so all amounts are fairly aproximate and not hard and fast...

1 can Dark Sweet Cherries... I squish them between my fingers to ensure all the pits are removed. (wear gloves or yoru gonna end up with purple hands.

2 Chipotles in Adobo (Chopped fine)

1c Brown Sugar

1/4c honey

1/2 stick butter

1/2 tsp Thyme (watch this it can over power the sauce very easily)

1 Tbsp Chilli Flake

1Tbs SW seasoning... Its got Cumin, Oregano, and some other stuff in it. I'll see if I can find the exact recipe again and post that up later

1 1/2c Ketchup

couple liberal dashes of Worsister (sp)

1/2 tsp Liquid smoke... be careful with this anymore and it can over power everything else

Salt and Pepper to taste

This sauce goes phenominal with Pork both ribs and pulled... can be swapped out with raspberries for use with chicken, still trying to find a fruit that matches well with beef but the base recipe would remain the same.

Combine in a sauce pan and simmer for about 1/2hour

Toss into a blender or food processor and blend until smooth....  This is where you find out if you checked the "pitted" cherries well enough prior to cooking.

Click to expand...

cliffcarter said:

Two things you can try-

First take the recipe here and substitute 1/2 cup apple juice for the 1/2 cup of water, add 2 tablespoons more of apple cider vinegar and at least another 1/4 cup of brown sugar. For a bit of heat add a 1/2 teaspoon(or to your taste) of cayenne pepper.

http://bbq.about.com/od/barbecuesaucerecipes/r/bl80929a.htm

The second is to buy an 18oz bottle of Cattlemen's Classic and add 3 tablespoons of apple cider vinegar and a teaspoon, more or less, of Louisiana style hot sauce and simmer for 20 min.

Click to expand...

Gunner69 said:

I'm gonna toot my own horn here...

I've been working on perfecting my Cherry/Chipotle Sauce and just finished what myself and everybody that has been my guinea pigs think is the best version yet... Recipe is pretty simple.... I usually double the basic recipe and adjust by taste rather than measure so all amounts are fairly aproximate and not hard and fast...

1 can Dark Sweet Cherries... I squish them between my fingers to ensure all the pits are removed. (wear gloves or yoru gonna end up with purple hands.

2 Chipotles in Adobo (Chopped fine)

1c Brown Sugar

1/4c honey

1/2 stick butter

1/2 tsp Thyme (watch this it can over power the sauce very easily)

1 Tbsp Chilli Flake

1Tbs SW seasoning... Its got Cumin, Oregano, and some other stuff in it. I'll see if I can find the exact recipe again and post that up later

1 1/2c Ketchup

couple liberal dashes of Worsister (sp)

1/2 tsp Liquid smoke... be careful with this anymore and it can over power everything else

Salt and Pepper to taste

This sauce goes phenominal with Pork both ribs and pulled... can be swapped out with raspberries for use with chicken, still trying to find a fruit that matches well with beef but the base recipe would remain the same.

Combine in a sauce pan and simmer for about 1/2hour

Toss into a blender or food processor and blend until smooth....  This is where you find out if you checked the "pitted" cherries well enough prior to cooking.

Click to expand...

meateater said:

Sounds darn good, you should make it a wiki.
 

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