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!

From http://vomfassusa.com/recipes-dp1

INGREDIENTS

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

 

PREPARATION

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.