4061 Powder Mill Road, Suite 705 • Calverton, MD 20705 • Phone: 301.595.8600 • Toll Free: 877.595.8605

2 cups

20 minutes

24 minutes


  • 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


    1. 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. 
    2. 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.
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