Chipotle-Cherry Barbecue Glaze

2 tablespoons unsalted butter
1 medium onion, finely chopped
8 ounces cherry preserves (3/4 cup)
1/4 cup minced seeded chipotle chile in adobo sauce
1/4 cup ketchup
1/4 cup cider vinegar

In a small saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, 5 to 6 minutes. Add the remaining ingredients and cook over moderate heat, stirring, until bubbling, about 5 minutes longer. Transfer the mixture to a food processor and process until fairly smooth. Transfer to a bowl and let cool before using. The glaze can be refrigerated for up to 2 weeks.

NOTES : Use this spicy, smoky, sweet barbecue sauce to glaze grilled meat or poultry in the last few minutes of cooking. It can also be served on the side. from Food and Wine June 2005

When fresh sour cherries are in season this year I am going to try to come up with a recipe to make the whole thing from scratch and can it. Wish me luck.

Nancy

Adam (DS) keeps asking me to make it again, so I'm making it again tonight!

Nancy, let me know how it turns out!

you asked for the raspberry/pepper recipe, carol. i got it from epricurious.com--the sandwiches were terrific and i used the leftover sauce as a finishing touch on a roasted pork tenderloin. hope you'll enjoy it too!

Zuni Rolls with Raspberry Chipotle Sauce
Smoked Turkey, Cheese, and Bacon Tortilla Rolls

For chipotle sauce:
1 cup fresh raspberries or frozen unsweetened raspberries, thawed
2 tablespoons sugar
1/4 cup Ruby Port
1 drained canned whole chipotle chile in adobo
For Zuni rolls:
2 scallions
two 9- to 10-inch flour tortillas
2/3 cup coarsely grated Havarti (about 2 ounces)
1/4 pound thinly sliced smoked turkey breast
6 slices crisp-cooked bacon

Make chipotle sauce:
In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved. In a blender or food processor puree sauce and strain through a fine sieve into a bowl.
Make Zuni rolls:
Finely chop scallions. Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions evenly between them. Drizzle some chipotle sauce over filling and gently roll up tortillas.
In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes. Diagonally halve tortillas crosswise and serve remaining sauce separately.

Serves 2.
Gourmet
You Asked For It; Cottonwood Café, Boston MA
August 1998

-Robin

San, I amde ZUni rolls for Larry and I, was really good, thanks for the recipe. I used a ton of the sauce, got a little messy but really good, I used Muenster instead of Havarti!