Photo: Annabelle Breakey; Styling: Karen Shinto
Yield
Makes 3 1/2 cups

We've shamelessly put the flavors of Zinfandel into this sauce: dried cherries, anise seeds (Zin often has faint licorice flavors), black pepper, and lots of the wine itself. Prep and Cook Time: about 40 minutes. Notes: You can make this sauce up to 3 days ahead of time; chill airtight, then bring to room temperature before using.

How to Make It

Step 1

Pour olive oil into a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until limp, 3 to 4 minutes. Add Zinfandel, ketchup, cherries, vinegar, Worcestershire, brown sugar, mustard, ginger, black pepper, anise seeds, and cayenne. Bring to a boil, then reduce heat and simmer, stirring occasionally, until liquid begins to thicken slightly, about 20 minutes. Let cool slightly.

Step 2

Pour mixture into a blender and add 2 tbsp. lemon juice; whirl until very smooth. Taste and add more lemon juice if desired. Use warm or at room temperature.

Step 3

Note: Nutritional analysis is per 1/4 cup.

Ratings & Reviews

sambrauner's Review

sambrauner
June 30, 2013
N/A

SuzanneM's Review

SuzanneM
August 07, 2010
"Cook with the wine you will drink" is good advice for this wonderful recipe. The cherries really complement the fruitiness of the zin. It was great over grilled tri-tip. It was not too sweet, and I was able to adjust the heat to our liking. This is a go-to sauce for many kinds of grilled meat.

barbi3142's Review

barbi3142
June 29, 2009
This BBQ sauce is awesome. I grilled it on pork chops and they were to die for. Some on the side for dipping sauce was wonderful.