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 my favorites!
I do love peach BBQ sauce too! I’ll show you that later in the summer! You can make this Cherry BBQ Sauce with either fresh or frozen cherries and it will not affect the flavor!
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 can find 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 preocedure. This is a link to Ball’s Canning 101. Here is my favorite set of tools that saves me a ton of time when I’m canning!
Do yourself a favor, make your own BBQ Sauce and skip the preservatives in the store bought stuff. You’ll be glad you did! Hope you enjoyed the recipe today! Leave me a comment below! Thanks for stopping by and have fun cooking!
Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. To this end I have published a series of posts on the subject, packed full of information about how to get that big harvest by the end of the season! If you need help in this area, don’t miss my How to Start a Garden Series! The first part is Planning Your Garden!
Cherry BBQ Sauce
- 6 c cherries fresh or frozen
- 1 Tbsp olive oil
- 1 cup onion, finely diced
- 1 cup brown sugar
- 7 cloves garlic
- 3 Tbsp molasses
- 3 Tbsp honey
- 2/3 cup red wine vinegar
- 3 Tbsp worcestershire sauce
- 2 Tbsp pineapple juice
- 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.
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.