1. The measurements are approximate. As always adjust spices to taste and adjust liquids for taste and consistency. Depending on how sour your wine is you may need to add more or less sugar. The apple juice is also mainly for sweetness. 2. Add the oil or lard to a skillet on medium-high heat, and caramelize the Bing Cherries, onion and garlic in the skillet. 3. Grind the caramelized cherries, onion, and garlic in a blender with some of the wine so that it is a thick liquid. 4. Add the liquid mixture back to the skillet on medium heat, and add the rest of the wine, apple juice, fresh rosemary, Garam Masala, and salt. 5. When the sauce begins to bubble vigorously, reduce the heat to a fast simmer. Adjust the sweetness with the sugar and/or the liquids. 6. Continue to simmer until it becomes a thick sauce with the consistency of ketchup. ---------------------------------------------------------------------------
Nutrition
Ingredients
