Recipe from Chris Lee of Chef’s Table STL
Makes about 2 cups
2 c. cherries, pitted
2 T. apple vinegar
1 T. gluten free tamari
1 to 2 T. maple syrup
1 T. cherry syrup
(available at local grocery stores)
1/2 t. mustard
1/2 t. smoked paprika
1/4 t. cayenne
1 garlic clove
1/4 t. ground ginger
1 t. black pepper
1/2 t. kosher salt
>> Combine and blend well in a blender.
>> Cook on medium low for 15 to 20 minutes, stirring occasionally until thick.
>> Makes about 2 cups sauce; serve with grilled vegetables or meats.