Cherry-Chipotle Sauce
This is a spicy but not fiery-hot dish. It is made with chipotle
peppers (smoked jalapenos), which add not only heat but also a subtle
smoky taste. This sauce works well with chicken, beef, or pork as both
a marinade and sauce.
1 cup fresh or frozen dark sweet cherries, pitted and chopped
1/2 cup reduced-sodium chicken broth
1/3 cup cherry preserves
2 tablespoons balsamic vinegar
1 1/2 teaspoons minced canned chipotle peppers in adobo sauce, or more
to taste
1 1/4 teaspoons dried thyme
1/2 teaspoon ground allspice
Stir cherries, broth, preserves, vinegar, chipotle peppers, thyme and
allspice in a small deep bowl. Transfer to a shallow non-reactive dish
large enough to hold chicken. Add the meat and turn to coat well.
Cover and marinate in the refrigerator for at least 2 hours or
overnight.
Remove the meat from the marinade. While meat is cooking transfer the
marinade to a sauce pan, bring the marinade to a boil. Reduce heat to
a simmer and cook until the sauce is reduced by about half, 12 to 15
minutes. |