Cherry season is here in Montana and that means we get our very own local Flathead Cherries. I just received my 10 pound box and quickly got to work at pitting, bagging, and freezing them. I love having access to something so fresh and delicious that I can pull out and make a sauce out of or recipe. And trust me there will be plenty of cherry recipes coming.
Barbecue sauce is one of those simple recipes that nobody realizes they can make in a snap, put your own twist on it, and you probably have all the ingredients in your pantry.
I always use the same base sauce of vinegar, ketchup, honey, brown sugar, and liquid smoke. From there I just add in a variety of ingredients to make a custom sauce.
Ever tried beer in barbecue sauce? Guinness is the best.
Chipotle peppers gives barbecue sauce a nice little kick.
And fruit, like blackberries, blueberries, and mango. All make a great barbecue sauce. So naturally I had to make a Cherry Barbecue Sauce.
Smother this sauce on ribs, salmon, chicken, the options are endless.
Cherry Barbecue Sauce
Try adding 2 chipotle peppers to this recipe for a sweet and spicy kick.
- 3 cups Black Cherries, pitted
- 1 cup Ketchup
- 1/2 cup Apple Cider Vinegar
- 1 tablespoon Liquid Smoke
- 2 tablespoons Worcestershire
- 1/2 cup Honey
- 1/2 cup Brown Sugar
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Cayenne Pepper
- Step 1 Combine all ingredients in a sauce pan. Bring to a boil and reduce to a simmer for 15 minutes. Mash cherries with a potato masher. You may blend in a food processor or blender until smooth if preferred.
- Step 2 Store in an air tight container for up to two weeks in the refrigerator.
Savor and Enjoy!