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Cherry Barbecue Sauce

COOK TIME
40 mins
PREP TIME
10 mins
RATE THIS RECIPE
(12)
Chicken with cherry barbecue sauce
Casey Barber
COOK TIME
40 mins
PREP TIME
10 mins
RATE THIS RECIPE
(12)

Ingredients

  • 1 tablespoon olive oil
  • 1 large shallot, minced
  • 2 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1/2 pound pitted and roughly chopped fresh cherries (about 1 1/3 cups chopped)
  • 1 cup freshly squeezed orange juice (from 2-3 oranges)
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon unsulfured molasses
  • 1 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Chef notes

    Skip the sugar-loaded barbecue sauces and try this delicious cherry sauce. This recipe makes enough to coat 2 pounds of meat, seafood or veggies.

    Preparation

    Heat the olive oil in a small (2-quart) saucepan over medium-low heat.

    Add the shallot and garlic and cook for about 5 minutes until the shallot starts to turn translucent and soften.

    Add the tomato paste and cook, stirring frequently, for 1-2 minutes, until the tomato paste darkens slightly and starts to stick to the bottom of the pan.

    Stir in the cherries, orange juice, vinegar, molasses, chili powder, salt, and pepper. Scrape the bottom of the pan to incorporate the caramelized tomato paste into the sauce.

    Cook for 30 minutes, stirring occasionally, until the cherries are very soft. Blend with an immersion blender or carefully transfer to a blender and puree, if desired.

    Cool the sauce to room temperature.

    Brush the sauce on your meat of choice as a glaze during the last 3-5 minutes of grilling, or serve on the side with grilled meats and vegetables.