Rosemary and Lemon BBQ Sauce

• 2 cups ketchup
• 1/2 cup firmly packed brown sugar
• 6 to 8 tablespoons fresh lemon juice (from 3 to 4 lemons)
• 1 teaspoon grated lemon zest
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1-1/2 teaspoons liquid smoke
• 2 teaspoons dry mustard
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 3 tbsp BBQ Rosemary, chopped

Combine the ingredients in a non-reactive saucepan and whisk to mix. Let the sauce gradually come to a simmer over medium heat and simmer until thick, 8 to 10 minutes.

Grapefruit Compote in Rosemary Syrup

• 1 c sugar
• � cup water
• 3 Tbsp Honey
• 3 sprigs fresh rosemary
• 6 large grapefruit
• � c maraschino cherries with stems
• Garnish fresh rosemary stems

Combine first 4 ingredients in a saucepan; bring to a boil over medium heat. Boil 5 minutes. Remove from heat, and let cool completely. Remove and discard rosemary. Section the grapefruit into a large bowl while reserving juices. Pour rosemary syrup over fruit in bowl. Add cherries. Cover and chill until ready to serve. Garnish if desired.