1 yellow onion (chopped)
2 cloves garlic (minced)
1 cup fresh strawberries (trimmed, quartered)
1/2 cup pinot noir
1/2 cup ketchup
1/3 cup red wine vinegar
1/3 cup white sugar
1 TBSP soy sauce
2 TSP worchestershire sauce
2 TSP garlic powder
1 TSP tobasco
1 TSP cayenne pepper
salt and pepper
What happens when you have a bottle of red wine and some freshly purchased strawberries on your counter? A barbecue sauce experiment, of course! I love trying out different variations on a traditional barbecue sauce (like this Root Beer one). More so in the spring/summer, when a sunny day is practically begging you to be outside grilling something! The best part about cooking with wine is that you never need a whole bottle, so you can enjoy a glass while you’re cooking with it! Or, that’s what I do anyway…
Start off by cooking down the onion and garlic in some olive oil on medium-high heat until the onion softens, about 5 minutes. Add the chopped strawberries to the pan and cook for another 5 minutes, stirring occasionally. Next, pour in the pinot noir and let the mixture cook until reduced by half, about 8-10 minutes.
Once the mixture has reduced, stir in all remaining ingredients. Reduce to low heat and let simmer for 25 minutes. Remove from heat and let cool slightly, then puree in a food processor or blender until smooth. Store in a container in refrigerator until ready to use. Will keep for up to one week.
Great on salmon or chicken! Serving with a chilled, creamy potato salad is highly recommended!
Yields 2 1/2 cups barbecue sauce
Totally cook time…45 min
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