YIELDS:
2 cups
PREP TIME:
20 minutes
TOTAL TIME:
24 minutes
Ingredients
- 1 tbsp. canola oil
- ½ medium onion, chopped
- Kosher salt and freshly ground black pepper
- 4 oz. strawberries, trimmed and quartered (about ¾ cup)
- ½ c. Cabernet Sauvignon
- ⅓ c. apple cider vinegar
- ¼ c. sugar
- ¼ c. ketchup
- 2 tbsp. Worcestershire sauce
- 1 tbsp. pure maple syrup
- 3 cloves garlic, chopped
- ½ to 1 jalapeño, seeded and diced
Directions
-
- Step 1
Heat oil in a medium saucepan over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until golden brown, 7 to 9 minutes. Stir in strawberries and Cabernet Sauvignon. Increase heat to medium-high, and cook until berries soften, 3 to 4 minutes. Add vinegar, sugar, ketchup, Worcestershire, maple syrup, garlic, and jalapeño. Bring to a boil. Reduce heat, and simmer until slightly thickened, 8 to 12 minutes. Let cool slightly. - Step 2
Transfer mixture to a blender and puree until smooth (or use an immersion blender directly in the pan), about 30 seconds. Return to pan and simmer, if necessary, until sauce thickens, 1 to 2 minutes. Let cool, and use to baste grilled chicken, ribs, or pork chops.
- Step 1
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