This recipe goes with Herb-rubbed Baby Back Ribs


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 tablespoons chopped garlic
  • 1 ½ cups dry red Zinfandel
  • 1 cup ketchup
  • cup dried tart cherries
  • 3 tablespoons cider vinegar
  • 3 tablespoons Worcestershire
  • 3 tablespoons lightly packed light brown sugar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh ginger
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon anise seeds
  • ¼ teaspoon cayenne
  • About 3 tbsp. lemon juice


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.

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.
Note: Nutritional analysis is per 1/4 cup.

Nutritional Information
CALORIES 70 (14% from fat); FAT 1.1g (sat 0.1g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; SODIUM 294mg; FIBER 0.5g; CARBOHYDRATE 15g
Beef, Pork, Sauces
MacGourmet downloadCherry Zinfandel Barbecue Sauce. To import, drag image to your MacGourmet recipe box.