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Cherry Basting Sauce
Ingredients:
3 shallots, chopped1 tablespoon oil3/4 cup Chukar® Dried Cherries, any variety2 tablespoons sugar2 tablespoons prepared horseradish2 teaspoons lemon juice1 tablespoon dijon-style mustard2 teaspoons soy sauce1 teaspoon dry mustard1/2 cup water
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Directions:
In a heavy saucepan, cook shallots in oil over medium heat, stirring occasionally until shallots are softened. Stir in remaining ingredients and bring to a boil. Lower heat and simmer, stirring occasionally for about 20 to 25 minutes or until very thick. (If mixture begins to stick, add 1/4 to 1/2 cup more water.) Remove from heat, let cool and puree in food processor or blender. Use half the sauce to baste chicken, ham steak or shrimp during last half of grilling time. Serve remaining sauce separately. Yields 1 1/2 cups.
This savory sauce should be a staple in your refrigerator.
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