Go Back

Cherry BBQ Sauce

Servings: 3 cups of sauce

Ingredients

  • 1 Tbs olive oil
  • 1/2 cup scallions chopped (about 4 scallions)
  • 1 cup chopped onion about 1/2 large onion
  • 2 Tbs minced garlic
  • 1 16 oz bag frozen pitted cherries, thawed (about 3 cups)
  • 1 6 oz can tomato paste
  • 2 tsp Dijon mustard
  • 2 Tbs cup coconut aminos
  • 6 Tbs balsamic vinegar
  • 1/4 cup apple juice
  • ¼ cup water
  • 1 Tbs real maple syrup optional
  • 2 tsp ancho chili powder
  • 2 tsp ground cumin
  • 1/2 tsp allspice
  • ¼ tsp ground cloves
  • ¼ tsp cinnamon
  • ¼ tsp ground ginger
  • 1/8 tsp cayenne pepper
  • 1 tsp fine grain sea salt
  • ½ tsp ground black pepper
  • 2 Tbs bourbon optional

Instructions

  • Heat oil in a large pot over medium-low heat. Add the chopped onion and sauté for 3-4 minutes. Add green onions, sauté for an additional 3-4 minutes. Add garlic and sauté for 2 more minutes.
  • Add the tomato paste, mustard, coconut aminos, balsamic vinegar, apple juice, water, bourbon, real maple syrup, spices and salt and pepper. Stir to incorporate.
  • Stir in the frozen cherries, raise heat to medium, and bring the mixture to a boil.
  • Turn burner to low and simmer. When cherries are heated through and softened, use a potato masher to break them up.
  • Simmer mixture stirring frequently until the cherries are broken down and the sauce has reduced, (about 5 minutes).
  • Pour mixture into blender and blend until smooth. Blend less for a chunky sauce and more for a smooth sauce.
  • To store in the refrigerator (or freezer) covered, until you are ready to use. The sauce will keep refrigerated for 5 days, and frozen for 3 months.