I get emails from Westlake’s Vom Fass (translation: from the Cask) store every week or so. Specializing in oils, vinegars, wines and spirits there is always something interesting they have to share. This week I liked this recipe: Smoky Cherry Barbecue Sauce – Great Sauce for Chicken or Ribs!
1/2 C. Vom Fass Waldburg Balsam Cherry Vinegar
One 6-oz. jar maraschino cherries
Two 12 oz. bottles of a favorite barbecue sauce
1 1/2 oz VF Laphroaig Single Malt Whisky
4 cloves fresh garlic, peeled and diced
Salt and pepper, to taste
Bring cherry vinegar to simmer in a saucepan over medium heat and reduce by half.
Pur’ee cherries and garlic, including cherry juice, in food processor or blender, until mostly smooth.
Add cherries/garlic mixture to the cherry vinegar reduction, along with the bottled barbeque sauce, and whisky.
Simmer 20-30 minutes over low heat, stirring occasionally.
Add salt and pepper, to taste.
The alcohol in the whisky will evaporate but will leave a wonderful smoky, hearty flavor behind.
Serve sauce over ribs or chicken just off the grill.