Grady Spears' Cider Adobo
Adobo is a vinegary Mexican marinade. I turned it into a tangy sweet-and-sour sauce that tastes great on fried quail and can also be used as a glaze for grilled wild game.
- Ingredients:
- 3/4 cup red wine
- 3/4 cup apple cider vinegar
- 1/4 cup apricot preserves
- 1/4 cup honey
- 2 tablespoons packed brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon peeled and minced fresh ginger
- 1/2 teaspoon kosher salt
- 1 scallion, thinly cut on the diagonal
- 1/4 cup chopped cilantro leaves
- Directions:
- Place all of the ingredients in a large, heavy pan and stir well to combine.
- Place the pan over medium-high heat and bring the mixture to a boil, watching carefully so it does not boil over.
- Reduce heat to medium and cook the adobo uncovered, stirring occasionally, until reduced by about 50 percent (to 1 cup).
- It will take 20 to 25 minutes to reduce.
- The consistency should be like syrup.
- Serve with the quail, or put the adobo into a jar to refrigerate for future use.
- Adobo will keep about 5 days in the refrigerator.
