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

Units

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)

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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.