"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cherry-Chipotle BBQ Sauce Recipe

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This recipe for Cherry-Chipotle BBQ Sauce, by , is from Recipes From Momma's House0pp, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret L Mitchell
Added: Thursday, September 24, 2009


1 c. fresh or frozen (thawed) dark sweet cherries,
1/2 c. reduced-sodium chicken broth
1/3 c. cherry preserves
1/3 c. HEINZ ketchup
2 tbsp. cider vinegar
1 1/2 tsp. minced canned chipotle peppers in
adobo sauce, or more to taste
1 1/4 tsp. dried thyme
1 /2 tsp. ground allspice
2 pounds boneless, skinless chicken breasts

Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a
small deep bowl. Transfer to a shallow
non-reactive dish large enough to hold chicken.
Add the chicken and turn to coat well.
Cover and marinate in the refrigerator for at least 2 hours or overnight. Preheat grill to high. Oil the grill rack. Remove the chicken from the marinade. Transfer the marinade to a medium skillet.
Reduce the grill heat to medium and grill the
chicken until cooked through and no longer pink in
the middle, 7 to 9 minutes per side. Meanwhile,
ring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by
about half, 12 to 15 minutes. Let the chicken cool
slightly; serve with the sauce.

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