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.
Makes about 1 1/3 cups.
- 1cup canned low-salt chicken broth
- 1/3cup cherry preserves
- 1/3cup orange juice
- 1/4cup fresh lemon juice
- 1/2teaspoon grated lemon peel
- 1/2teaspoon ground cinnamon
- 1/4teaspoon ground cloves 1/2cup ruby port
- 2teaspoons cornstarch
- 1/4cup orange marmalade
- 1tablespoon ketchup
- generous pinch of cayenne pepper
DIRECTIONS 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. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature or rewarm over low heat before using.)