Cherry Barbecue Sauce

Cherry Barbecue Sauce

Sweet-tart cherries simmer with tangy vinegar and smoky spices into a glossy sauce.

Total 35 min Makes 16 oz Calories 45/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This barbecue sauce blends dark sweet cherries with ketchup, brown sugar, and a splash of vinegar for a fruity, deeply savory glaze. Simmering reduces it to a thick, glossy consistency perfect for brushing on ribs, chicken, or pulled pork. It also makes a flavorful dipping sauce for grilled meats during summer cookouts.

Ingredients

  • 2 cups dark sweet cherries, pitted (fresh or frozen, thawed)
  • 1 cup ketchup
  • 1/3 cup brown sugar, packed
  • 1/4 cup apple cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon worcestershire sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 cup water

Method

  1. In a 6-quart saucepan, combine the cherries, ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, garlic, smoked paprika, onion powder, black pepper, cayenne, salt, and water.

  2. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent scorching.

  3. Reduce heat to low and simmer uncovered, stirring occasionally, until the cherries break down and the sauce thickens slightly.

  4. Remove from heat and let cool slightly, about 10 minutes.

  5. Puree the sauce with an immersion blender until smooth, or transfer to a blender and blend in batches, then return to the pan.

  6. Taste and adjust seasoning with additional salt, vinegar, or cayenne as desired, then transfer to a jar or airtight container.

Rate this recipe

★ 4.0 (1)

Cherry Barbecue Sauce

This barbecue sauce blends dark sweet cherries with ketchup, brown sugar, and a splash of vinegar for a fruity, deeply savory glaze. Simmering reduces it to a thick, glossy consistency perfect for brushing on ribs, chicken, or pulled pork. It also makes a flavorful dipping sauce for grilled meats during summer cookouts.

35 min 16 oz 45 cal

Ingredients

  • 2 cups dark sweet cherries, pitted (fresh or frozen, thawed)
  • 1 cup ketchup
  • 1/3 cup brown sugar, packed
  • 1/4 cup apple cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon worcestershire sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 cup water

Method

  1. 1

    In a 6-quart saucepan, combine the cherries, ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, garlic, smoked paprika, onion powder, black pepper, cayenne, salt, and water.

  2. 2

    Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent scorching.

  3. 3

    Reduce heat to low and simmer uncovered, stirring occasionally, until the cherries break down and the sauce thickens slightly.

  4. 4

    Remove from heat and let cool slightly, about 10 minutes.

  5. 5

    Puree the sauce with an immersion blender until smooth, or transfer to a blender and blend in batches, then return to the pan.

  6. 6

    Taste and adjust seasoning with additional salt, vinegar, or cayenne as desired, then transfer to a jar or airtight container.