Ingredients
1 c. apple juice
1 c. sugar
1 c. apple
cider vinegar
1 diced
small red onion
1 tblsp.
finely chopped fresh or candied ginger
1 cinnamon
stick
a pinch of
red pepper flakes
1 lb.
pitted cherries (2 1/2 c.)
Method
In a
non-reactive saucepan, add the onion, ginger, sugar, vinegar, and apple juice.
Bring to a simmer. Reduce until syrupy. Add the cherries and simmer covered for
3 minutes. Uncover and reduce once more until syrupy about 10 minutes.
Yield 2
cups
This is a
great topping for grilled or smoked pork, chicken and duck.
Yield 2
cups
Dry
marinade for pork roast
Ingredients
1/2 c.
brown sugar mixed with...
1 1/2
tblsp. kosher salt
3 lb. pork
loin roast
Method
Rub the
pork roast with the salt and sugar mix. Refrigerate for 1 hour. Rub off excess
marinade and moisture before roasting. Place in a small roasting pan or cast
iron pan (not your favorite all clad pan) to put into the BBQ. Add ½ inch of
water to keep the roast from burning on the bottom. Keep adding water as
needed.
Add some
moistened apple or cherry wood chips to the coals. If using a gas barbecue
place the chips in a tin pie pan off to the side. When the chips start to smoke
begin roasting with the cover closed. Use the indirect low-heat method so the
roast won’t burn. Cook for 45 minutes to 1 hour. Internal temperature should be
150°F.
Serves 6
