Cherry Barbecue Sauce

Cherry barbecue sauce provides an intriguing answer to the question of “what else can I do with cherries while they’re in season?” Cherries are one of the few really seasonal ingredients left in these days of international shipping, so it only makes sense to use them as much as you can while they’re here.

Don’t get us wrong, we have dozens of other sweet and savory ways to use cherries. But this cherry barbecue sauce brings a uniquely fruity, flavorful spin to your favorite grilled foods, so it’s well worth a spot in your seasonal repertoire.

Cherry Barbecue Sauce Ingredients

• Onion: Chopped onion provides the fruit-centered sauce with a savory base of flavor.
• Butter: Using butter instead of oil to saute the onion and garlic adds flavor.
• Garlic: Pairs with the onion to give the sauce a well-rounded savory note to balance the sweetness of the cherries.
• Cherries: Sweet cherries give this sauce its distinctively fruity character.
• Ketchup: Ketchup provides much of the sauce’s body and thickness.
• Brown sugar: The brown sugar in this recipe balances the tartness of the vinegar and Worcestershire, and helps keep the sauce thick.
• Cider vinegar: Cider vinegar provides a tart note to balance the sweet, savory and peppery flavors.
• Worcestershire sauce: Worcestershire sauce brings a unique balance of tart, peppery and savory umami flavors.
• Ground mustard: Like horseradish, ground mustard brings a distinct heat to sauces.
• Black pepper: Black pepper has a sharp flavor of its own that complements the Worcestershire and the mustard.
• Liquid smoke: Liquid smoke is an optional ingredient in this sauce, but it adds a smoky element that you may enjoy.

Directions

Step 1: Make the sauce

In a large saucepan, saute the chopped onion in butter until it’s tender. Add the garlic and cook for 1 minute longer, then stir in the remaining sauce ingredients. Cook the sauce uncovered over medium-low heat for 20 minutes, or until the cherries are tender and the sauce has thickened. Stir periodically as it cooks, to prevent it from sticking to the saucepan and scorching.

Cherry Barbecue Sauce Variations

• Bring in some chile heat: This sauce offers a pleasing balance of tart, sweet, fruity and savory notes. Bringing in some chile heat, above and beyond the mild heat of the mustard, gives it a whole other dimension. Aside from heat, chile peppers have a wide range of flavors that you can draw on to complement the sauce. Habeneros have a distinctively fruit, apricot-like note that would play nicely. Ancho and chipotle both bring earthiness and a smoky element, which round out the sauce’s flavors nicely. For a smokiness without the heat, try smoked paprika.
• Double down on fruitiness: Cherries provide (of course) this barbecue sauce with its main flavoring ingredient, and it’s really good with just cherries. Lots of other fruits pair well with cherries, though, so it’s worthwhile to consider pairing them up. Other summer stone fruit like apricots, peaches and plums are all good pairings. So are dark red berries like raspberries and red currants. Citrus is another good complement; consider adding the zest and juice of an orange, or a few tablespoons of frozen orange juice concentrate. All of these would work beautifully in the sauce, putting a slightly different (but still delicious) spin on its flavor.
• Change the fruit entirely: While this recipe is built around cherries, you can keep the same methodology and ingredients if you swap out the cherries for a different fruit. Black or blue plums are both excellent choices, just cut them into cherry-size pieces for simmering. Dark-colored grapes are another good choice, especially the bold-flavored Concord variety. To get the deepest and richest color, cook them with the skins on, then push the sauce through a sieve when it’s finished to remove the skins or grape seeds.

Storing Cherry Barbecue Sauce

The finished sauce should be refrigerated in Mason jars or other food safe storage containers with airtight lids.

How long will my cherry barbecue sauce keep?

This barbecue sauce should last up to a month in the fridge, if you keep it covered when it’s not in use. For the best storage life, don’t take the whole jar out to the grill to sit in the afternoon warmth. Instead, scoop out as much as you’ll need for the recipe and leave the rest in its jar.

Can I freeze cherry barbecue sauce?

Yes, it freezes well. Divide the sauce into smaller portions and package it into freezer safe containers with tight-fitting lids. Once frozen, pop the bricks of frozen sauce from their containers and wrap them tightly in freezer or vacuum-seal bags. That sharply limits the amount of air coming in contact with the sauce, and extends its life. It will last from 1 to 3 months in the freezer, depending how well it’s wrapped. The sauce may separate slightly as it thaws, but whisking it lightly with a fork will fix that.

Cherry Barbecue Sauce Recipe Tips

Which meats go best with this sauce?

The sauce is really good with pork in any form, from chops to pulled pork to ribs. It’s also delicious on chicken or (a less-common option) duck. It’s even good with salmon, which like pork is rich and benefits from the sauce’s fruitiness. Realistically, it’s worth trying it on anything where you’d use another barbecue sauce. You never know which combination will become your new favorite.

Can I can this sauce in jars?

That’s a really good question, and unfortunately it’s one we’re not equipped to answer. The USDA and various college extension services evaluate canning recipes to determine what’s safe and what’s not. If you want a sauce for canning, it’s always best to choose a recipe that’s explicitly intended for that purpose. Cookbooks and canning guides from reputable sources are your best bets. The National Center for Home Food Preservation is a rich resource for canning and preserving in general, but sadly it hosts just one barbecue sauce recipe.

Should I puree the sauce, or leave the cherries a bit chunky?

That’s entirely up to you. A sauce with visible cherry pieces has more visual appeal, and gives bright pops of cherry flavor as you chew. A smoothly pureed sauce, on the other hand, spreads more evenly. If you decide to opt for a smooth version you can either puree it with a blender or immersion blender, or simply force it through a sieve.

Can I use frozen cherries?

Yes, absolutely. You don’t even have to thaw them first, they can go straight into the saucepan.