July 23, 2012

Cherry Barbecue Sauce



Ingredients:
2 cups whole sweet cherries, pitted
1/4 cup unfiltered apple cider vinegar
1/4 cup thick Worcestershire sauce
1/4 cup chili sauce (like Heinz)
1/2 cup bourbon
1 small onion, chopped
3 cloves garlic
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon butter
1 teaspoon mesquite liquid smoke
1 teaspoon smoked paprika
sea salt
freshly ground black pepper

Directions:
Pulse all ingredients in a blender until smooth. Pour into a small saucepan and simmer on the lowest setting until heated through and it reduces and thickens, about 15-25 minutes. Allow to cool. Keeps in the fridge about a week in an air-tight container.


Yield: about 2 1/2 cups

My thoughts:
This was an amazing sauce. I love experimenting with barbecue sauces because I can make them ahead of time (and with little hands-on effort) and have them on hand for grilling or sandwiches or salads or whatever. I used cherries for this one because they are in season right now and really delicous. They added a ton of flavor and body to the sauce.

Note: It is easy to make a double batch of this sauce.

10 comments:

  1. It's a really good idea for cherries - I was just wondering what to do with some of mine :) Though I don't have any sweet cherries in my garden, but I don't think they're too sour for barbacue sauce.. Well, we'll see :)

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  2. Oh wow. This looks wonderful! I wish I had a cherry tree!

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    Replies
    1. Well, even the regular supermarket has them for under $2 lb so no cherry tree is needed!

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  3. I love this I bet it will taste amazing on lamb chops or belly pork strips, yummy!

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  4. Oh, wow! This looks fantastic! Yum...

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  5. This sounds amazing! I need to get my hands on some cherries!

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  6. My husband is the chef in the family. I just sent this to him because I love love love cherries and next week is my birthday. I really want this on something. Ribs maybe?

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  7. My husband and I are always on the lookout for new barbecue sauce recipes. This is on our "To Try" list now.

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  8. This looks really good. What would you recommend substituting for the bourbon if I couldn't use that?

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