Ingredients

• 1/2 cup water
• 1 12-ounce jar apricot preserves
• 1/4 cup Cognac or brandy
• 1 cup red onion, diced small
• 2/3 cup apple cider vinegar
• 3/4 cup dried cherries
• 1 1/4 teaspoons minced garlic
• 2 teaspoons Kosher salt
• 1/4 teaspoon cayenne pepper
• freshly ground black pepper, to taste
• 1/4 cup brown sugar
• freshly ground black pepper, to taste

Instructions

Combine all ingredients in a medium saucepan and stir well.

On a Wolf Burner, bring to a boil and then reduce heat. Simmer for 30 minutes, stirring occasionally until the dried fruit has plumped and all ingredients are cooked through.

Remove from heat and, when slightly cooled, pour in a blender. Blend, starting at a low speed. Gradually increase the speed to high and blend on for about 30 seconds until smooth.

Serve the sauce over grilled chicken or pork, or refrigerate for later use.