CHERRY BBQ SAUCE
1 c. seeded dark cherries
1 Tbsp. molasses
1 c. ketchup
1 Tbsp. minced garlic
1 tsp. Worcestershire sauce
1 Tbsp. butter
1 tsp. cinnamon
1/2 tsp. ground black pepper
Pulse cherries in blender until smooth.
Melt butter in pan with garlic. Stir one minute and then add remaining ingredients. Blend well and bring to a boil.
Reduce heat to low and simmer for approx. 20 minutes or until thickened.
Allow to cool put back into blender one more time. Pulse again.
Then place into sealed container. Refrigerate 2 weeks or freeze up to 3 months.
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