This Cherry BBQ Sauce is fantastic with chicken, pork, and a variety of other proteins! Cherry BBQ Sauce is sweet, thick and smoky. It’s so easy to make too!
If you have never made your own, homemade, Barbecue Sauce, you are in for a surprise! It is much easier than you imagine!
In Upstate NY we are blessed with tons and tons of a variety of fresh fruits, grown locally.
I am fairly sure I have made barbecue sauce with all of them! This Cherry BBQ Sauce is among our favorites!
What you need
- pitted cherries, with juice
- brown sugar
- red win vinegar
- pineapple juice
- worcestershire sauce
How to make it
- Chop onion and mince garlic. Add onion to large saucepan with a splash of olive oil. Saute until translucent.
- Add minced garlic.
- Use fresh or frozen pitted cherries.
- Add remaining ingredients to pan.
- Strain cherry juice into pan.
- Add cherries to food processor. Process to a paste.
- Strain cherry pulp into saucepan, pushing juice through with the back of a wooden spoon.
- Discard solids.
- Cook down over medium low heat, stirring often for about 50 minutes, until thickened to BBQ sauce consistency.
- Add thickened sauce to canning jars.
Pro tips for success
- You can make this Cherry BBQ Sauce with either fresh or frozen cherries and it will not affect the flavor.
- Be patient and let the sauce cook down on low until it is very thick
- An immersion blender can be used instead of the food processor, to blend sauce.
- Leave the cherry skins in, if you don’t mind a chunkier sauce.
- The most time consuming part is pitting the cherries. A cherry pitter will help speed up the process.
- This Cherry BBQ Sauce can be processed in water bath canning pot.
- If you don’t process, store refrigerated.
The hardest thing about this barbecue sauce is being patient enough to wait for it to thicken up. And then waiting for it to cool enough to sample.
We love this Cherry BBQ Sauce on smoked pork! You would honestly never know it has cherries in it.
It is also fantastic on barbecued chicken. It is not overly sweet. Similar to Sweet Baby Ray’s Honey barbecue sauce for those of you who know it.
Canning Cherry BBQ Sauce
This sauce can be canned. Follow proper canning techniques. Here is a link to my very first post where I explain the procedure.
If you don’t want to water bath can this sauce, it can be refrigerated for at least a year.
Do yourself a favor, make your own BBQ Sauce and skip the preservatives in the store bought stuff. You’ll be glad you did!
Other delicious BBQ sauce
Tools I use
Love growing your own produce? These articles are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series!
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Cherry BBQ Sauce
- Pit cherries. Process cherries in food processor. Strain juice with a fine sieve to remove bits of skin. Set aside.
- Heat oil in a medium sauce pan over medium heat.
- Sweat onions in oil until they are soft and very fragrant.
- Add minced garlic and cook along for another few minutes until that is very fragrant.
- Add the rest of the ingredients to the pan. Bring to a low boil.
- Reduce heat and simmer until sauce is thickened, about 50 minutes.
Test lids for seal. Press center of lid down in the middle. If it flexes up and down, jar is not sealed.
If lids have not sealed, store those jars in refrigerator and consume those jars first.
Store in a cool place.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.