The Best Cherry BBQ sauce
A delicious and easy homemade cherry BBQ sauce.
Servings: 2 cups
Ingredients
- 1 ¼ cups fresh cherries (pitted) frozen and then thawed cherries will work too
- ⅛ cup red wine vinegar you can substitute with apple cider vinegar
- ½ cup water to thin bbq sauce as needed
- ¼ cup tomato paste
- 1 small shallot finely diced
- 1 clove of garlic finely diced
- 2 tablespoon worcestershire sauce
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt plus more to taste
Instructions
- In a blender add your vinegar, worcestershire sauce and cherries and blend on medium speed until it becomes a puree and then set aside.1 ¼ cups fresh cherries (pitted), ⅛ cup red wine vinegar, 2 tablespoon worcestershire sauce
- In a small sauce pan over medium heat add your olive oil, garlic and shallots and cook for about 5 minutes or until the shallots are translucent.1 clove of garlic, 1 tablespoon olive oil, 1 small shallot
- Next, pour your cherry mixture from the blender into your sauce pan and mix well. The mixture will be thin at this point.
- Now add your tomato paste and carefully mix that in with a whisk or a fork until it is incorporated.¼ cup tomato paste
- Add your salt¼ teaspoon kosher salt
- At this point, taste for seasoning and add more salt if needed. If the BBQ sauce is too thick you can add a tablespoon of water at a time until it reaches the consistency that it is spreadable. This is a very thick sauce.½ cup water to thin bbq sauce as needed
- Once the sauce is done, remove from the heat and set aside on the counter to cool to room temperature.
- Use after cooling on your favorite meat or store in the fridge for up to one week in a covered container.
Nutrition
Calories: 340kcal | Carbohydrates: 52g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1553mg | Potassium: 1427mg | Fiber: 7g | Sugar: 35g | Vitamin A: 1137IU | Vitamin C: 34mg | Calcium: 103mg | Iron: 5mg
Nutrition Values are estimates only.
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