Recipe: Cherry Barbecue Sauce (using cherry preserves, Port, and orange marmalade) for Babs

This recipe has some of the ingredients you mentioned.

CHERRY BARBECUE SAUCE

This fruity, not-too-sweet barbecue sauce is terrific on any type of grilled poultry, pork, or even salmon. For convenience, it can be made one day ahead.

1 cup canned low-salt chicken broth
1/3 cup cherry preserves
1/3 cup orange juice
1/4 cup fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup ruby Port
2 teaspoons cornstarch
1/4 cup orange marmalade
1 tablespoon ketchup
Generous pinch of cayenne pepper

Combine chicken broth, cherry preserves, orange juice, lemon juice, lemon peel, cinnamon, and cloves in heavy medium saucepan. Boil over medium-high heat until broth mixture is reduced to 1 1/2 cups, about 6 minutes.

Whisk Port and cornstarch in small bowl to blend. Whisk Port-cornstarch mixture, orange marmalade, and ketchup into reduced broth mixture. Bring to simmer over medium heat, whisking constantly. Simmer until flavors blend and sauce thickens slightly, whisking frequently, about 5 minutes. Season sauce to taste with salt, pepper, and cayenne.

Serve warm or at room temperature.

TO MAKE AHEAD:
Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature or re-warm over low heat before using.)

Makes about 1 1/3 cups
Bon App tit; July 2001