3 1/2 cups whole sweet cherries, pitted
3/4 cup unfiltered apple cider vinegar
1/4 cup pureed chipotle peppers in adobe
1/3 cup chili sauce (like Heinz)
1 small sweet onion, chopped
3 cloves garlic
3 tablespoons dark brown sugar
1 1/2 tablespoons Dijon mustard
1 tablespoon butter (can omit if vegan)
1 teaspoon mesquite liquid smoke
1 teaspoon smoked paprika
freshly ground black pepper
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.
Ladle the sauce into prepared jars leaving 1/4 inch headspace. Process in the hot water bath for 10 minutes.
Yield: about 4 8-oz jars
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.
Once again the friendly folks at Sweet Preservation and North West Cherries tapped be to be a canbassador and sent me a big box of Washington stone fruit to can. I ended up with one of the largest amounts of cherries I have ever seen. It was quite daunting. I did some experimenting and this was my tastiest creation. Slather it on ribs, meatballs, pork and chicken or dip your fries and tots in it. Quick, get to the store now and you will have plenty for the 4th!