Cherry BBQ Sauce - Recipe
To make the cherry BBQ sauce in your home or on the move, you need a saucepan or a deep pot, a thick cooking heat-resistant glove, and a refrigerator, stirring spoon, a potato masher (optional), a blender, and an air-tight container. If you have these things available at home or in your RV, then you are ready to make a cherry sauce for your home or RV grilled barbecue.
Ingredients
- 3 cups of frozen or fresh pitted cherries
- 2 tsp of olive oil or butter
- 2 tsp of dry ground mustard
- 1 medium-sized onion (chopped) or 1/2 large-sized
- 1 cup of plain tomato paste
- 1/2 tsp of freshly ground black pepper or 2 tsp of white pepper
- 1/4 cup of apple cider or balsamic vinegar
- 2 garlic cloves (minced)
- 1 cup of cane sugar or 2/3 cup of dark brown sugar (you can use any alternative sweeteneryou want too)
- 1/4 cup of orange juice or apple juice
- 3 tsp of molasses
- 2 tsp of ancho chili powder
- 1/8 tsp of cayenne pepper
- 2 tsp of kosher salt
Instructions
- Over medium heat, melt the butter (or heat the oil) in a medium-sized pot or a saucepan. Pour the chopped onions and cook for about 5 to 7 mins. (If you want to add scallions, cook the onion for 3 to 4 minutes, add the scallion and cook for another 3 minutes). Then add the garlic and stir for about half a minute more.
- Next, pour in the cherries, vinegar, brown or cane sugar, black or white pepper, tomato paste, molasses, mustard, orange/apple juice (or water*), cayenne, and any one of the optional ingredients, including ketchup, garlic powder, smoked paprika, Worcestershire sauce, liquid smoke, onion powder, ground ginger, salt, and real maple syrup.
- Stir and leave until it boils. You can mash the frozen cherries with a potato masher if you wish.
- Then reduce the heat and allow it to simmer (uncovered) until it is thick - which should be for about 20 to 30 mins. Remember to stir during the simmering occasionally.
- Using cooking gloves, pour the sauce in a blender and puree until it is smooth if you want a chunky sauce (don't blend for too long).
- Let it cool naturally in an air-tight container, and wait for 3 days to allow the flavor to meld. You can keep the sauce for up to a month in a refrigerator.
Video
Notes
Tip: You can store your sauce for up to a year if you pour the sauce (as it is hot) in a pint-sized jar or a sterilized half-pint jar. Ensure that you leave about 1/4 inch headspace in the jars. Next, process the water bath for about 15 minutes before letting the jar sit for a whole day (24 hrs) without being disturbed in any way. Then, you can move the jar to a refrigerator to cool and store it.
Nutrition
Calories: 140kcal