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.