Sweet & Smoky Cherry BBQ Sauce (Made with Real Cherries)
This homemade Cherry BBQ Sauce is sweet, tangy, and just a little bit smoky, with a bold cherry twist that makes it something special. It’s summery, a little unexpected, and downright delicious—perfect for slathering on chicken, pork, burgers, or anywhere you’d normally reach for your favorite barbecue sauce. And don’t be surprised if it becomes one of your new go-to favorites! If you love a good homemade BBQ sauce, be sure to check out my South Carolina-Style Mustard BBQ Sauce, or my big-batch Peach BBQ Sauce that’s perfect for canning or freezing.
In our house, we’re big fans of sauces in general, and BBQ sauces in particular. And while I’m not opposed to the occasional store-bought bottle, I’ve found that, like so many things, homemade really is best. You get to control the sweetness, the smokiness, and all the flavor components, plus the quality of the ingredients, so you can make it just the way you like it.
It also gives you the freedom to add ingredients you might not find in your typical store-bought sauce. In this case, I used cherries, and let me tell you, they work beautifully here in the cherry barbecue sauce.
What You’ll Need To Make Cherry BBQ Sauce
Here’s a quick look at the ingredients you will need:
(Exact measurements are in the recipe card below.)
Frozen Sweet Cherries – I use pitted frozen cherries for ease and year-round availability, but fresh cherries work beautifully in season. Whatever cherries you use, make sure they are pitted, as cherry pits are unsafe to eat.
Butter, Onion, and Garlic – These form the aromatic base and give the sauce lots of good flavor.
Ketchup – Adds tang, body, and that classic BBQ flavor we all know and love.
Apple Cider Vinegar – For brightness and a little zing to balance the sweetness.
Brown Sugar and Molasses – Together, they create a deep, complex sweetness. I recommend you don’t skip the molasses, but in a pinch, you can substitute more brown sugar or dark corn syrup.
Worcestershire Sauce – Adds savory, salty flavor.
Smoked Paprika – For a touch of smoke and a hint of heat.
Crushed Pepper Flakes or Chipotle Seasoning – Brings a little bit of heat to the party.
A few drops of liquid smoke – Optional, but adds the smoky flavor that I love in a BBQ sauce.
Ground Mustard, Salt, and Pepper – These round out the flavor and bring it all together.
Optional: Cherry Preserves – A spoonful adds extra gloss and a touch of sweetness, especially if you want to bump up that cherry flavor.
You don’t need any fancy equipment to make this sauce, but here are a few simple tools that make the process smoother (and that I use in my own kitchen):
- Small enameled cast iron saucepan – Holds heat evenly and is perfect for simmering sauces without scorching.
- Silicone whisk – Great for blending everything together without scratching your pan.
- Hand-powered veggie chopper – A handy little tool for finely chopping onions without the tears.
- Wooden spoon – Just something about a wooden spoon that feels right for homemade sauce.
- Glass jar or container for storing – I use a mason jar and keep the sauce in the fridge. It’ll stay fresh for a couple of weeks in the fridge, though it rarely lasts that long!
Tips & Variations
- Adjust the heat: If you like things spicy, feel free to bump up the chipotle powder or red pepper flakes. For a milder sauce, leave them out entirely.
- Use what you have: Frozen cherries work great, but fresh cherries are perfect when they’re in season. Just be sure to pit them first.
- Smooth or rustic? I personally prefer a smooth sauce, so I like to blend mine until silky with a blender (let it cool first!). Blend your sauce to your desired consistency.
- Make it glossy: This is an optional step and one I often skip. But for a little extra sheen and boost of cherry flavor, you can stir in a spoonful of cherry preserves at the end.
- Storing: This sauce keeps well in the fridge for a week or two. You can also freeze it for longer storage—just leave a little space in the container for expansion.
A Few Final Thoughts
Whether you’re brushing it on grilled chicken, slathering it over pulled pork, or using it to dress up a burger, this Cherry Barbecue Sauce is a simple way to add something special to your summer meals. I hope you enjoy it as much as we do around here!
If you try this recipe for homemade Cherry BBQ Sauce, I’d love to hear how it turned out for you! Share your thoughts in the comments below, and don’t forget to rate the recipe. It helps others discover it too!
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Cherry BBQ Sauce
- Yield: approx 2 1/2 pints
Description
This Cherry BBQ Sauce is sweet, tangy, and smoky with a bold cherry twist. Made with real cherries, brown sugar, and a hint of spice, it’s perfect for brushing on grilled meats, pulled pork, burgers, and more. Easy to make and full of flavor, it might just become your new favorite barbecue sauce!
Ingredients
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced (about 1 tablespoon minced garlic)
- 2 cups frozen or fresh sweet cherries (they MUST be pitted!) *see notes
- 3/4 cup ketchup
- 1/3 cup apple cider vinegar
- 1/2 cup brown sugar (light or dark), loosely packed
- 2 tablespoons molasses (you can substitute more brown sugar or dark corn syrup)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon red pepper flakes or chipotle seasoning (adjust to taste)
- 1/2 teaspoon salt (add more to taste)
- 1/4 teaspoon ground black pepper
- A few drops of liquid smoke (start with a small amount and adjust to taste)
- Optional: 1 tablespoon cherry preserves (I generally skip this step, but it gives the sauce extra cherry flavor and gloss)
Instructions
- In a small saucepan, melt the butter over medium heat. Add the chopped onion and sauté for 4–5 minutes, or until soft and translucent. Stir in the minced garlic and cook for another 30 seconds.
- Add the cherries, ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, ground mustard, chili flakes (or chipotle powder), salt, black pepper, and liquid smoke. Stir to combine.
- Bring the mixture to a gentle simmer. Reduce heat to low and let it simmer uncovered for 15–20 minutes, stirring occasionally, until the cherries are softened and the sauce has thickened slightly.
- Remove from heat and allow the sauce to cool slightly. For a smooth sauce, blend using an immersion blender or transfer to a regular blender. For an ultra-silky texture, strain the sauce through a fine mesh strainer.
- If using, stir in the cherry preserves for added gloss and flavor. Taste and adjust seasonings if needed.
- Transfer the sauce to a clean jar or container. Store in the refrigerator for 1-2 weeks or freeze for longer storage.
Notes
Cherry pits are toxic and not safe to eat. They contain a component that can turn into cyanide in the body, particularly when crushed, chewed, or blended. So, please be safe and be sure the cherries are pitted before using them in the recipe.
Thank you for sharing your sweet smokey cherry BBQ sauce recipe at Create, Bake, Grow & Gather this week. I’m delighted to be featuring your recipe at today’s party and pinning too.
I have not made this recipe (Sweet & Smoky Cherry BBQ Sauce (Made with Real Cherries) yet. However, before I start I would like to know the yield in 1/2 pints or pints (for 1x recipe) so I know how many jars I need to prepare. Also, could I water bath the end product to make this recipe shelf stable? If water bath is ok how long should I water bath?
The recipe makes about 4 cups, so about 2 pints (with probably a little extra). I don’t recommend canning this sauce as it’s not a tested or approved recipe for canning. But I have frozen it and it freezes very well. I hope this helps!
This is my new favorite barbecue sauce. It is so flavorful and really easy to make!