Cherry Barbecue Sauce
August 15, 2024This 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!
Equipment
- 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
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 flattened.
Nutrition
Serving: 2tablespoonsCalories: 66kcal
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Share the Love on PinterestFollow @claudiastable or pin for later !