Cherry Zinfandel Barbecue Sauce

Heat olive oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until translucent, about 4 minutes. Add wine, ketchup, cherries, vinegar, Worcestershire, brown sugar, mustard, ginger, black pepper, anise seeds, and cayenne. Bring to a boil, then turn down heat and simmer, stirring occasionally, until liquid begins to thicken slightly. This will take 15 to 20 minutes. Let sauce cool slightly.

Pour mixture into a blender or food processor and add about half of the lemon juice. Process until very smooth. Taste and add more lemon juice or more brown sugar if desired, then process again. Use immediately warm or at room temperature with grilled meats and paired with Mediterranean Vineyards Amarone Zinfandel. Refrigerate or freeze for later use. Can be stored in the refrigerator for about a week.