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
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. Allow to cool. Keeps in the fridge about a week in an air-tight container.
Yield: about 2 1/2 cups
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.