Cherry Balsamic Barbecue Sauce

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Cherry Balsamic BBQ Sauce is easy to make, sweet, tangy, and oh so delicious with just about anything! Stock up on some fresh cherries and let’s get cooking!

oh. mine. This stuff is delicious! It’s sweet with a wonderful cherry flavor. You can add jalapeños to the mix to give it a kick, but I put it straight up front to maximize the ways I can use it. Whether you’re using it as a barbecue sauce or glaze, a sauce on braised pork, or a dip, you’ll enjoy the delicious flavors of summer in a bright, flavorful BBQ sauce.

hint: Using fresh cherries and wondering how to pit them? I cut off the stem and then use my fingers to pinch the core out. It’s actually pretty easy, and a lot quicker than trying to cut away all the cherry flesh around the pit.

  • What should I do with Cherry Balsamic BBQ Sauce?

    Cherry Balsamic BBQ Sauce is great with grilled chicken or even ribs! You can use it in almost any recipe in place of traditional BBQ sauce.

  • How long does it keep in the fridge?

    Homemade BBQ sauce won’t last as long as store-bought, so you’ll want to use up all your BBQ sauce within 1 week and store it in the refrigerator.

  • Can I use frozen cherries?

    Yes! If you want to use frozen cherries, just let them thaw on the counter before using. You might even find frozen cherries already pitted at the grocery store, saving you time!

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A jar of cherry BBQ sauce sits next to the cherries, along with a spoonful of the sauce.

raw material

  • 2 tablespoon olive oil
  • 1 sweet onion diced
  • 2 garlic cloves minced
  • 2 cup dark sweet cherry pitting and removing stems
  • 1 cup ketchup
  • 2/3 cup brown sugar
  • 1/3 cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon mustard powder
  • 1/2 teaspoon Black pepper

instruct

  • Heat olive oil in a large skillet over medium-high heat. Add onion and sauté for about 5 minutes. Add the garlic and sauté for another minute or two.

  • Add cherries, tomato paste, brown sugar, balsamic vinegar, Worcestershire sauce, mustard powder, and black pepper.

  • Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.

  • Transfer to a blender or food processor (or place it in a pot and use an immersion blender). Blend until smooth.

  • Return to pan. Return it to the simmer and continue to simmer for 10 minutes.

notes

*Recipe adapted from Backyard Living May/June 2006