Al Herman - Winedog
1 chipotle chile (smoked jalapeno), re-hydrate if dried, diced into ½“ pieces
1 C. dried cranberries or cherries
1 C. Cherry Creek Cellars Cranberry Passion or Cherry wine
¼ C. brown sugar ¼ C. lime juice
¼ C. bourbon
½ C. unsalted butter (1 stick)
Combine all ingredients in a saucepan, cover and simmer 15 minutes. Off the heat and let sit another 15 minutes. Put sauce into a food processor until smooth. Taste, if not spicy or hot enough, add a few dashes of Tabasco Chipotle sauce. Makes 2 cups.
Chicken or Pork
3 lbs. boneless, skinless chicken breasts or pork
Cherry Creek Cellars Santa Fe Grill Rub
Cut chicken or pork into 1½ inch by ½ inch by 4 inch pieces. Sprinkle liberally with Santa Fe Grill Rub. Barbeque the meat on a hot charcoal or gas grill and brush the sauce on the cooked side when you turn the meat (3 times to put a cross hatch grill pattern on the meat). Remove from the grill and insert a 4 inch or 5 inch toothpick or wooden serving skewer through the length of each piece of meat.
Serve with Cherry Creek Cellars Pinot Noir, Apple or Summer Breeze wine.
Copyright © 2005 Cherry Creek Cellars, Albion, MI