Years ago at a BBQ restaurant I had a cherry catsup.
It was so good on my BBQ chicken.
Sweet, spicy and a little tart, the perfect combo.
Its easy to make and lasts in the fridge for about 10 days.
Makes about 3 cups
2 cups fresh pitted cherries
1/2 cup dried cherries or cranberries
1/2 cup white wine vinegar
1/3 cup water
1 tablespoon dark brown sugar
1/3 cup Sriracha sauce
pinch of salt
pinch of ginger
1.Place all the ingredients in a pan and bring to a boil.
2.Let it simmer for about 15-18 minutes, or until the berries are tender.
3.Cool a little and puré using an emulsion blender.
Ready to use.