Barbecue Sauce with Cherries and Ancho Chiles

Stir all ingredients in a medium saucepan, bring to a boil. Gently simmer over medium heat until cherries and chilies are soft, 20 min. Blend portions at a time in a hand blender, add to saucepan repeatedly. Reduce until 750 ml remains and sauce thickens. Season heavily with salt and freshly ground pepper.

[Can be prepared up to three days ahead, refrigerate in a tightly sealed container].

Usage: Season chicken pieces (e.g. wings) with salt, season with pepper, grill on broiler until just cooked, then brush with sauce, continue grilling for a few min while turning and brushing regularly, bring to table with remaining sauce. Enough for about 3 half kilos of chicken wings.

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