Prep 30 mins
Cook 30 mins
I just improvised this sauce to accompany mint oregano burgers, and it was so good I have to record it. It tastes similar to common ketchup, but better.
- 1 1⁄3 cups pitted bing cherries
- 1 small onion, chopped coarsely
- 2 garlic cloves, coarsely chopped
- 2 tablespoons vegetable oil or 2 tablespoons lard
- 1 1⁄2 cups dry red wine (a bit sour is good)
- 1⁄3 cup apple juice (Indian Summer is best)
- 2 tablespoons chopped fresh rosemary
- 1 1⁄2-2 teaspoons garam masala
- 1 teaspoon kosher salt
- 2 teaspoons sugar (or to taste)
- The measurements are approximate. As always adjust spices to taste and adjust liquids for taste and consistency. Depending on how sour your wine is you may need to add more or less sugar. The apple juice is also mainly for sweetness.
- Add the oil or lard to a skillet on medium-high heat, and caramelize the Bing Cherries, onion and garlic in the skillet.
- Grind the caramelized cherries, onion, and garlic in a blender with some of the wine so that it is a thick liquid.
- Add the liquid mixture back to the skillet on medium heat, and add the rest of the wine, apple juice, fresh rosemary, Garam Masala, and salt.
- When the sauce begins to bubble vigorously, reduce the heat to a fast simmer. Adjust the sweetness with the sugar and/or the liquids.
- Continue to simmer until it becomes a thick sauce with the consistency of ketchup.