This sweet barbecue sauce is delicious. Try it on any kind of meat from beef to veal. But because it is high in sugar, this is not a sauce to put on the food while cooking it because it will burn quickly or caramelize into a candy-like shell. Add this sauce just before the meat is fully cooked so that it can warm and char a little, but not burn.

METHOD

1. In a saucepan, combine the soda, cherries, jam, lemon juice, butter, sugar, and cinnamon. Bring them to a low boil. Reduce the heat and simmer for five minutes.
2. While your cherries are simmering, create a paste with the cornstarch by adding red wine 1 tbsp. at a time. When the sauce has simmered for 5 minutes, add the cornstarch pasted and return the sauce to a boil, stirring constantly.
3. Allow this to boil until the sauce thickens. Remove from heat and let cool.
4. This can be stored in a sealed container for up to a week, and can also be used as a dipping sauce preferentially served warm or at room temperature.

Happy Grilling!