Cherry Barbecue Sauce

Cherry Barbecue Sauce (adopted from Nom Nom Paleo Cookbook)

2 tsp olive oil (or fat of choice)

1/2 C minced shallots

kosher or celtic sea salt

1 garlic clove, minced

1 - 1 inch piece of fresh ginger, peeled and finely grated (about 1 Tbsp)

1 Tbsp tomato paste

1/4 C coconut aminos (if you can have soy sauce or tamari, they can be substituted 1:1 here)

1/4 C balsamic vinegar

1/4 C apple juice

10 oz pitted fresh or frozen cherries, roughly chopped

freshly ground black pepper to taste

Add the fat to a medium saucepan and heat over medium heat.  Saute the shallots until translucent and soft.  Stir in the garlic, ginger, and tomato paste and cook for about 30 seconds.  Add the coconut aminos, balsamic vinegar, apple juice and cherries.  Bring all ingredients to a boil.  Turn the heat down to a simmer and let the sauce cook for approximately 10-15 minutes or until the cherry mixture is thickened, all while smooshing the cherries against the side of the pan.  If needed, use a potato masher to break up the cherries.  Turn off the heat and let sauce stand for a few minutes before serving.

This sauce is amazing over grilled flank steak.  It would also be good over shish kabob with any meat of choice.