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Maple Whisky & Nanking Cherry Barbecue Sauce

Yields1 Serving

 8 cups Nanking cherries, washed and stemmed
 ½ cup sugar
 ½ tsp ground ginger
 1 tsp onion powder
 2 tsp garlic powder
 1 tsp mustard powder (or 1 Tbsp grainy mustard)
 1 tsp kosher salt
 ½ tsp black pepper
 1 cup brown sugar
 1 ½ cups maple whiskey (from Highwood Distillers in Alberta)

In a large saucepan combine cherries and sugar. Bring to a boil, reduce heat and simmer until cherries have given up their juice. Remove from heat and push through a sieve to remove skins and pits. Return cherry juice to saucepan over medium heat, add all the dry ingredients, stir well and bring to a boil. Reduce heat to a simmer and add 1 cup maple whiskey. Continue to simmer until slightly thickened. Remove from heat and stir in the final 1/2 cup whiskey. Cool and refrigerate in a sealed container.