Ancho Chili and Sun-Dried Cherry Barbecue Sauce Impress your friends by offering two very different and delicious barbecue sauces at your next party. This makes a great alternative sauce, with a totally different flavor than most barbecue sauces. This flavoring is great with grilled poultry or meat. It's also a good dipping sauce with most tortilla wraps. Makes 4 Cups.
	Ingredients: 1 cup rice wine vinegar 2 cups Basic Ketchup 1 cup cider vinegar 1/2 cup sucanat sugar 1/4 teaspoon ground cloves 2 tablespoons molasses, or barley malt 1/4 teaspoon ground allspice 1/4 teaspoon ground coriander 2 tablespoons ancho chili powder 1 tablespoon extra-virgin olive oil 1 1/2 cups sun-dried cherries 1/2 cup chopped onions Sea salt and freshly ground black pepper 2 teaspoons minced garlic
	Instructions: 1. In a medium saucepan, bring both vinegars to a boil. Add the cloves, allspice and coriander. Reduce the heat and simmer until the liquid is reduced by half, about 10 minutes. 2. In a nonstick skillet, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions are translucent, about 3 minutes. Add the ketchup, sugar, molasses, 2 cups of water, the chili powder and cherries. Transfer into the saucepan with the vinegars and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes. Puree with an electric handheld blender or food processor. Season with salt and pepper to taste. Refrigerate, covered, until ready to use, or up to 2 weeks.

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