Cherry Barbecue Sauce
This deliciously spicy Cherry Barbecue Sauce is the perfect sauce for all your grilling needs. Fresh cherries take a walk on the wild and spicy side with a touch of chipotle and that oh-so-good cherry flavor! And it’s pure scrumptiousness! So what happens after Cherry season is over? Frozen dark cherries save the day, and you can enjoy this perfect, sweet, savory barbecue sauce all year round!
Table of contents
How to use Cherry Barbecue Sauce
I love this on baked chicken wings, grilled chicken, pork loin, pulled pork, and pork chops. It’s so good! I’m crushing hard on this sauce, and it’s perfect for so many proteins. Below are suggestions to use my epic Cherry Barbecue Sauce:
Season the protein with kosher salt, a good BBQ rub seasoning, or my Ancho chile rub.
- Chicken or chicken wings: Grill or bake chicken wings until almost done. For the last 5 minutes of cooking time, brush on the barbecue sauce evenly and turn continuously so the sauce doesn’t burn. Watch for flares if you are grilling.
- Pork loin: Brush a pork tenderloin evenly with the barbecue sauce. Bake until the internal temperature reaches 145 degrees Fahrenheit. Slice and serve.
- Pork chops: Grill or pan-roast the pork chops until done. Warm some of the barbecue sauce and brush on the chops. Serve with mashed potatoes and a side of veggies.
Easy pulled pork sandwiches with Cherry Barbecue Sauce
- 3-pound pork butt roast patted dry
- Your favorite barbecue rub or my Ancho chile rub from my Grilled Steak with Pineapple Salsa recipe.
- Cherry Barbecue Sauce (1x recipe)
- 8 Hawaiian bread buns or rolls
- 4 cups of prepared coleslaw
- Bread and butter pickles for serving
Generously season the pork butt roast and place pork butt roast in a slow cooker. You don’t need to add liquid. The pork roast will release liquid as it cooks. Slow cook for 6-8 hours until fork tender. Once the pork roast is tender, shred it with a fork. Next, place some shredded pork in a pan and add the Cherry Barbecue Sauce and pork roast liquid (about 1/2-1 cup) from the slow cooker. Warm thoroughly and serve the pulled pork on a Hawaiian roll with 1/2 cup of coleslaw on the top and pickles on the side. Delicious!
Ingredients
Let’s get ready to make something delicious and seasonal! This Cherry Barbecue Sauce is tasty and versatile.
- 2 teaspoons of vegetable or extra virgin olive oil
- 1 cup of finely chopped white onion
- 2 small garlic cloves or 1 large, finely minced
- 3 cups of fresh cherries, stems removed and pitted. (or frozen – see below)
- 3/4 cup of light brown sugar, packed
- 1/2 cup of apple cider vinegar
- 1/2 cup of ketchup
- 2 tablespoons of blackstrap molasses
- 1 teaspoon of cumin, ground
- 2 teaspoons of chipotle powder
- 1 teaspoon paprika, ground
- 1 teaspoon kosher salt or 1/2 teaspoon of table or sea salt
- 1/2 teaspoon of ground black pepper
How to substitute fresh cherries for frozen
Cherry season is short in most of the country. In California, it’s a mere six weeks: from mid-May through June. So let’s say you fall in love with this sauce, then what? Frozen cherries stand in for fresh, and the result is terrific. The difference is only the volume: for 3 cups of fresh cherries, substitute two 12-ounce bags of frozen, pitted, dark cherries, defrosted. The rest of the ingredients remain the same.
Recommended kitchen tools
- 2-4 quart dark enameled Dutch oven or stainless saucepan – Do not use light-colored pans because the cherries might stain them.
- Cherry pitter (optional)
- Small paring knife
- Small chopping board
- Blender: immersion, bullet type, or food processor
- Jar with a tight-fitting lid for storage (mason or weck jar)
How to pit cherries without a tool
I remove the pits from cherries without a tool. I do suggest wearing food gloves so you don’t stain your fingers.
Next, remove the stem from the cherry. Use a small paring knife to slice the cherry around the pit. Twist the two halves and remove the pit from the one half with your fingertip. The pits pop right out when the cherries are ripe.
How to make Cherry Barbecue Sauce
This is a simple barbecue sauce to make. I recommend using a 2-4 quart dark-colored pan or Dutch oven for this sauce because the cherries might stain a lighter-colored pan.
Over medium heat, add the vegetable or olive oil, onions and garlic. Sauté until the onions are translucent and fragrant, about 3-4 minutes. Add fresh cherries, light brown sugar, apple cider vinegar, ketchup, molasses, cumin, chipotle powder, paprika, salt and black pepper. Bring to a simmer and lower heat to low. Simmer for 45 minutes, stirring occasionally. After 45 minutes, the cherries will have cooked down, and the barbecue sauce will be fragrant and delicious tasting.
Turn the heat off and allow the sauce to cool. Once cooled, it’s time to blend. Add sauce to the blender and pulse until desired consistency is reached. I pulse until the cherries are mostly broken down and a small amount of pulp is left over in the sauce. If you prefer no pulp, strain the sauce through a wide mesh sieve/strainer or use a slotted spoon to remove extra pulp.
The sauce should have a medium, thick consistency. If it’s thickened too much, thin the sauce using one teaspoon of water at a time, until it’s just right for you.
How to store
This sauce can be stored in a jar with a tight-fitting, airtight lid. I keep mine in the fridge for up to 2 weeks. This recipe yields 2 1/2 cups of sauce. For any leftover sauce, it freezes beautifully for up to 3 months. I place the sauce in a zip-type plastic or silicon bag, remove all the excess air, and freeze it flat.
If you love grilling and barbecue recipes, check out my grilling recipes right here 👈🏼. And for my chipotle lovers out there, try my Blueberry Bourbon Chipotle BBQ Sauce, Chipotle Agave Dressing, Spicy Shrimp Tacos and my Mexican Salpicón de Res.
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All content and photographs ©Claudia’s Table and claudiastable.com
Cherry Barbecue Sauce
August 15, 2024Equipment
- 1 2-4 quart dark enameled Dutch oven or stainless saucepan Do not use light-colored pans because the cherries might stain them.
- 1 Cherry pitter optional
- 1 Small paring knife
- 1 Small cutting board
- 1 Blender immersion, bullet type, or food processor
- 1 quart jar
Ingredients
- 2 teaspoons of vegetable or extra virgin olive oil
- 1 cup of white onion finely chopped
- 2 small garlic cloves or 1 large finely minced
- 3 cups of fresh cherries stems removed and pitted. (or frozen – 2, 12 ounce bags)
- 3/4 cup of light brown sugar packed
- 1/2 cup of apple cider vinegar
- 1/2 cup of ketchup
- 2 tablespoons of blackstrap molasses
- 1 teaspoon of cumin ground
- 2 teaspoons of chipotle powder
- 1 teaspoon paprika ground
- 1 teaspoon kosher salt or 1/2 teaspoon of table or sea salt.
- 1/2 teaspoon of ground black pepper
Instructions
- Over medium heat, add the vegetable or olive oil, onions and garlic.
- Sauté until the onions are translucent and fragrant, about 3-4 minutes.
- Add fresh cherries, light brown sugar, apple cider vinegar, ketchup, molasses, cumin, chipotle powder, paprika, salt and black pepper.
- Bring to a simmer and lower heat to low.
- Simmer for 45 minutes, stirring occasionally.
- After 45 minutes, the cherries will have cooked down, and the barbecue sauce will be fragrant and delicious tasting.
- Turn the heat off and allow the sauce to cool. Once cooled, it’s time to blend.
- Add sauce to the blender and pulse until desired consistency is reached.
- I pulse until the cherries are mostly broken down and a small amount of pulp is left over in the sauce. If you prefer no pulp, strain the sauce through a wide mesh sieve or use a slotted spoon to remove extra pulp.
- The sauce should have a medium, thick consistency. If it’s thickened too much, thin the sauce using one teaspoon of water at a time, until it’s just right for you.
- Use on grilled chicken or pork. Enjoy!
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
This is great, was easy to make too.