Gluten Free Sauces

Ingredients

• •3 cup Dark cherries (frozen)
• 🧂2 tsp Sichuan Pepper
• •1 tbsp Granulated Sugar
• •2 tsp Sage
• 🧄1 tbsp Garlic minced
• •2 tbsp White Vinegar
• 🧂1 tsp Salt
• 🧂1/2 cup Butter (unsalted)
• •Joy

Instructions

1. 1Place the cherries in a medium saucepan over medium heat and sprinkle the granulated sugar over them. Stir and smash the cherries with a wooden spoon, cooking for about 5 minutes until the cherries begin to soften.
2. 2Using the wooden spoon, create a small well in the center of the pan. Add the garlic, Sichuan pepper, and sage to the center and allow to cook for ~30 seconds before incorporating it to the rest of the cherries.
3. 3Add the salt and white vinegar. Stir frequently over medium heat for 15-20 minutes. The sauce will begin to resemble a jam or jelly.
4. 4Once the sauce is near a jelly consistency, remove it from the heat and allow to cool briefly before blending it. I use a vitamix but any heat-safe blender will work!
5. 5Return the sauce to the pot and whisk in the 1/2 cup of butter over medium heat. Whisk vigorously until the butter is melted and incorporated into the sauce.
6. 6The sauce will resemble a thin barbecue sauce at this point, and it will thicken up as it cools. Baste grilled chicken, pork chops, dip tofu nuggets into it… you decide!
7. 7* If sauce is too thin, return to pot over medium-low heat and stir constantly until it thickens up a bit *