by Adel Aschenbrener and Amy Robinson
Fire up your creativity! Join the party at a Writing Pad class this Summer. Call 323-333-2954 to RSVP before they are full!
“I never thought that the phrase “leftover red wine” would enter my lexicon, but since the weather has turned warmer, I find myself not wanting to finish that last glass of big, hearty cab or zinfandel, leaving me with lots of sad, unloved partial bottles. This barbecue sauce is the perfect way to make sure nothing goes to waste and it goes with nearly everything you might be grilling up in the upcoming summer months – chicken, ribs, steaks, burgers, and even hot dogs.“
Red Wine Barbecue Sauce
1 tablespoon olive oil
2 large garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ancho chile powder
1/3 cup dry red wine
1/2 cup ketchup
1 tablespoon apple cider or red wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
Heat the olive oil in heavy medium saucepan over medium heat. Add garlic, cumin, and ancho chile powder and cook 1 minute. Add the wine, bring to a simmer and cook for 3 minutes. Stir in ketchup, vinegar, soy sauce, and honey. Simmer longer if necessary to reduce and thicken. Season with salt and pepper to taste. The sauce will keep for about a week, refrigerated.