Cherry Basting Sauce
  • 3 shallots, chopped
  • 1 tablespoon oil
  • 3/4 cup Chukar® Dried Cherries, any variety
  • 2 tablespoons sugar
  • 2 tablespoons prepared horseradish
  • 2 teaspoons lemon juice
  • 1 tablespoon dijon-style mustard
  • 2 teaspoons soy sauce
  • 1 teaspoon dry mustard
  • 1/2 cup water
from Chukar Cherries - www.chukar.com

Cherry Basting Sauce (continued)
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.
from Chukar Cherries - www.chukar.com