This week's featured recipe from Winery Chef Richard Haake is Cherry Cola BBQ Sauce.
2 T. vegetable oil
2 onions, chopped fine
6 cloves garlic, minced
1 T. canned chipoltes, seeded and chopped
1 gal. cherry cola
2 c. apple cider vinegar
2 pt. ketchup
1 T. black pepper
1 T. paprika
2 T. salt
To prepare the barbeque sauce, sauté the onions and garlic with vegetable oil over medium heat in a non-reactive saucepan until soft. Add cola and reduce to a ¼ of original volume. Add the vinegar, chipolte and ketchup. Simmer for 30 minutes until slightly thick, reserve. For basting fish add a cup of brown sugar, and a dash of hot sauce.
