I used to have a very strict “no fruit and meat” policy. In other words, I wouldn’t mix fruits and meats of any kind. And then I tried a raspberry chipotle barbecue sauce on pork tenderloin and I became a convert. The acidity in fruit actually complements most meats and proteins brilliantly, tenderizing them to mouth-watering morsels.
The stunning array of flavors you can get with oranges, pineapples, limes, lemons and berries is amazing. So when I saw a recipe for a cherry sauce that was savory and slightly spicy, I knew I had to try it.
Cherries are my favorite summer fruit but they aren’t in season for very long. Usually they’re on the Brookshire’s shelves from June to the end of August. This is a fun way to use cherries in something other than a dessert and I like this sauce because it combines the sweet and the spicy.
Spicy Cherry Sauce
Adapted from www.nwcherries.com
3 cups pitted, fresh sweet cherries
1/2 cup water
1/2 cup dry red wine
1/4 cup onion, minced
2 Tbs local honey
2 Tbs lemon juice
1 small clove garlic, minced
1 tsp grated lemon peel
1/4 tsp crushed, dried red ancho chiles
1/2 tsp salt
1/2 tsp pepper
1/2 Tbs oregano
Combine all ingredients in heavy saucepan; bring to boil. Reduce heat and simmer uncovered, 30 minutes or until mixture thickens; stir frequently.
Serve as a sauce on baked or grilled chicken, fish or pork. If using it with a grilled meat, apply during the last minute or two of cooking so the sauce doesn’t scorch.
Nutritional Information: Calories 104; Total Fat, 1g; Carbohydrates 22g; Protein 1g; Cholesterol 0 mg; Fiber 2 g; Sodium 154 mg