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| 1 3/4 Tasse | Apple cider vinegar |
| 3/4 Tasse | ketchup |
| 3/4 Tasse | onions chopped |
| 3/4 Tasse | Dried tart cherries |
| 1/3 Tasse | brown sugar packed |
| 1/4 Tasse | water |
| 3 Esslöffel | Mild-flavored; (light) molasses |
| 2 gross | Dried ancho chilies; (about 1 ounce), stemmed and seeded |
| 2 | cloves garlic |
| 1 Teelöffel | coriander ground |
| 1 Prise | cloves dried |
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Combine all ingredients in a heavy medium saucepan. Bring to boil. Reduce heat to medium-low. Cover, simmer until chilies and cherries are tender, about 20 minutes.
Working in batches, puree mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepperSauce can be made up to three days ahead.
The original recipe called for chicken wing drumettes grilled, brushed with sauce to glaze, additional sauce served on the side.
Page(s): 88 Date Published: July 99
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