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.)
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
1/2 c. brown sugar mixed with...
1 1/2 tblsp. kosher salt
3 lb. pork loin roast
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.