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www.PassionforPork.com
> Pork pairs well with all fruits, and this barbecue sauce is no exception. Serve with a chilled, creamy potato salad.
1 Tbsp (15 mL) canola oil
1 yellow onion, chopped
2 cloves garlic, minced
1 cup (250 mL) fresh strawberries, trimmed and quartered
½ cup (125 mL) pinot noir
½ cup (125 mL) ketchup
? cup (85 mL) red wine vinegar
? cup (85 mL) white sugar
1 Tbsp (15 mL) soy sauce
2 tsp (10 mL) worchestershire sauce
2 tsp (10 mL) garlic powder
1 tsp (5 mL) hot sauce
1 tsp (5 mL) cayenne pepper
Salt and pepper, to taste
Heat oil in a large pan over medium-high heat. Sauté onion and garlic 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.
Total Time: 45 Minutes