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Cherry BBQ Sauce

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Homemade barbecue sauce with fresh cherries for a tasty natural sweetness!

Ingredients

  • 1 teaspoon Grapeseed Oil
  • 1 whole Medium Sized Yellow Onion, Chopped
  • 4 cloves Garlic, Minced
  • 1-½ cup Fresh Ripe Cherries, Stems Removed And Pitted
  • 1-¾ cup Crushed Tomatoes
  • ½ cups Fresh Squeezed Orange Juice
  • ½ cups Ketchup
  • 1 Tablespoon Honey
  • 3 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Chili Powder
  • 1 teaspoon Ground Red Pepper
  • 1 teaspoon Paprika
  • 2 teaspoons Liquid Smoke

Preparation

In a saucepan, add grapeseed oil and the chopped onion. Sauté until onion is translucent and turning brown, about 12-15 minutes. Add the garlic, sauté an additional 3 to 5 minutes. Add the cherries, mix into the garlic and onion and cover, allowing cherry juice to begin to leech out, about 3 minutes.

Uncover and add the crushed tomatoes, orange juice, ketchup, honey, apple cider vinegar, chili powder, ground red pepper, paprika and liquid smoke. Bring to a full boil and allow to bubble 5 to 10 minutes. Transfer the contents of the saucepan to an emulsion blender. Emulsify until very smooth.

Optional for a thicker sauce: Transfer the sauce back to the saucepan and simmer on medium-low for 30 to 40 minutes in order to thicken. The sauce should be barely bubbling and be sure to stir periodically. Allow sauce to cool before transferring it to a container. If need be, allow it to cool more in the container before refrigerating it.

Keep refrigerated for use for up to 1 week.

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Profile photo of Dyedinthewoolcook

Dyedinthewoolcook on 7.18.2012

My husband loves cherries so when I saw this recipe I knew I had to try it. I had a pork loin roast that I wanted to cook on the grill and I thought that this BBQ sauce would go with it perfectly and it did. I did tweak the spices in the recipe a bit though. I didn’t have any liquid smoke so I used smoked sweet paprika instead. I also cut way back on the amount of chili powder. The chili powder I have is really potent and I didn’t want it to overwhelm the cherry flavor so I only used about 1/2 tsp. I also only used about a 1/4tsp of red pepper. I increased the cherries to about 2 1/4 cups and after everything had cooked I just used my immersion blender to puree the sauce. This sauce tastes ok when you first try it by itself, but after it’s been put on some meat and then grilled it transform’s itself into a really delicious BBQ sauce. It was perfect for my pork loin roast and it was a big hit with my family. My husband gives it 2 thumbs up!

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