¾ cup black cherry soda
2 cups Bing Cherries
3 Tbs. cherry preserves
2 Tbs. fresh lemon juice (or more – to taste)
2 Tbs. butter
1 Tbs. sugar (or more – to taste)
½ tsp. ground cinnamon
¼ cup dry red wine (such as 2005 Papapietro Perry Pauline’s Dry Creek Valley Zinfandel)
1 Tbs. cornstarch
coarse salt (kosher or sea) and freshly ground black pepper
Put the cherry soda, cherries, cherry preserves, lemon juice, butter, sugar, cinnamon and 3 Tbs. of the wine in a heavy saucepan and bring to a boil over high heat. Reduce the heat to medium and let the sauce simmer gently for 5 minutes.
Put the remaining 1 Tbs. wine and the cornstarch in a small bowl and stir to form a slurry (thick paste). Whisk this paste into the cherry sauce. Bring the sauce to a boil over high heat to thicken, about 1 minute.
Taste for seasoning, adding more sugar or lemon juice to adjust the sweetness and salt and pepper to taste; the sauce should be highly seasoned. Serve warm or at room temperature. The sauce can be refrigerated, covered, for up to 1 week. Let return to room temperature or warm over medium heat before serving.
Grill meat until almost done, slather Black Cherry Barbeque sauce on at last minute to avoid flame ups.
Try on barbequed ribs, chicken, sausage, stir into baked beans.
Now open your favorite bottle of Papapietro Perry Zinfandel and relax!