Cherry Barbecue Sauce

Name: Cherry Barbecue Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 teaspoons neutral cooking oil; 1 yellow onion; 3 cloves garlic; 3 cups Cherry; 1 cup tomato sauce; 1 cup ketchup; 1 cup cane sugar; 1/4 cup apple cider vinegar; 3 tablespoons molasses; 1 tablespoon Worcestershire sauce; 1 tablespoon ancho chili powder; 1 teaspoon dry ground mustard; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1-2 teaspoons liquid smoke

User Reviews

4.8

26 reviews

Excellent

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course
Condiments
Cuisine
American

Cherry Barbecue Sauce

Nevaeh Sloan

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A deliciously flavorful and fruity barbecue sauce you can enjoy on your grilled meats, chicken, burgers, pulled pork sandwiches, and use it in any recipe that calls for barbecue sauce!

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Ingredients

2 teaspoons neutral cooking oil generic cooking oil
1 yellow onion chopped, medium
3 cloves garlic minced
3 cups Cherry fresh or frozen/thawed, pitted
1 cup tomato sauce plain
1 cup ketchup
1 cup cane sugar for low sugar alternative use sugar substitute (e.g. Swerve Sweetener); confirm suitability for canning
1/4 cup apple cider vinegar
3 tablespoons molasses
1 tablespoon Worcestershire sauce
1 tablespoon ancho chili powder
1 teaspoon dry ground mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon black pepper freshly ground
1/2 teaspoon smoked paprika
1-2 teaspoons liquid smoke optional

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Instructions

Keep Screen Awake

Heat the oil in a medium-sized heavy-bottomed pot and cook the onions and garlic until soft and translucent, 5-7 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer uncovered for 20 minutes. Transfer the sauce to a blender and puree until smooth.
Pour the sauce into non-reactive air-tight containers and store in the refrigerator. Wait at least 3 days before using to allow the flavors to meld. Will keep for up to a month.
If canning for long-term storage, pour the hot barbecue sauce into sterilized half pint or pint sized jars leaving 1/4 inch headspace. Process in a water bath for 15 minutes. Remove and let the jars sit undisturbed for 24 hours before moving them to a cool place. Will keep for up to a year.Makes about 4 half pint jars.

Notes

Slow Cooker Method: Alternatively, after cooking the onions and garlic you can place everything in a slow cooker and cook on LOW for 3-4 hours. Once pureed in the blender, return the sauce to the slow cooker and continue to cook uncovered if the sauce needs thickening. Cook until desired thickness is reached.