The August issue of Food & Wine has a recipe for barbecue sauce made with tamarind because it "keeps the honey...from becoming too sweet..." Well, I thought, Saskatchewan cherries are tart. Why not a substitution? And so was born this sour cherry BBQ marinade. I first used it for baked pork ribs and today, I used it to marinate moose t-bone steaks. While the steaks were grilling, I boiled down the marinade to make a sauce. (Thank you Sue and Vance for the steaks. They were delicious!)
Sour Cherry BBQ Marinade
1/2 cup honey
1/4 cup ketchup
2 tbsp soy sauce
1 cup frozen tart cherries, thawed
2 cloves garlic, thinly slices
Mix together the ingredients, pressing on the cherries to release their juice.