Slathered on chicken, pork and more before grilling, this slightly sweet cherry barbecue sauce is a summer delight.
If you have never made your own, homemade, Barbecue Sauce, you are in for a surprise! It is much easier than you imagine! In Upstate NY we are blessed with tons and tons of a variety of fresh fruits, grown locally. I am fairly sure I have made barbecue sauce with all of them. This cherry sauce is among my favorites.
You can make this Cherry BBQ Sauce with either fresh or frozen cherries and it will not affect the flavor.
The hardest thing about this barbecue sauce is being patient enough to wait for it to thicken up. And then waiting for it to cool enough to sample.
We love this sauce on smoked pork. It is also fantastic on barbecued chicken. It is not overly sweet. Similar to Sweet Baby Ray’s Honey barbecue sauce for those of you who can find it.
This sauce can be canned. Follow proper canning techniques. Here is a link to my post where I explain the procedure. This is a link to Ball’s Canning 101. Here is my favorite set of tools that saves me a ton of time when I’m canning, is this!
Do yourself a favor, make your own barbecue sauce and skip the preservatives in the store bought stuff. You’ll be glad you did!
Cherry Barbecue SauceBeth Neels
- 6 cups cherries
- 1 Tbsp olive oil
- 1 cup onion finely diced
- 1 cup brown sugar
- 7 cloves garlic
- 3 Tbsp molasses
- 3 Tbsp honey
- 2/3 cup red wine vinegar
- 3 Tbsp Worcestershire sauce
- 2 Tbsp pineapple juice
- Pit cherries. Process cherries in food processor. Strain juice with a fine sieve to remove bits of skin. Set aside.
- Heat oil in a medium sauce pan over medium heat.
- Sweat onions in oil until they are soft and very fragrant.
- Add minced garlic and cook along for another few minutes until that is very fragrant.
- Add the rest of the ingredients to the pan. Bring to a low boil.
- Reduce heat and simmer until sauce is thickened, about 50 minutes.