Homemade Cherry BBQ Sauce

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Summer cherries are always something we always look forward to in our household. Mostly we like to munch on them straight out of the bag and then spit the pits into a paper cup…one after the next, after the next. This time, however, half of that bag from the grocery store was set aside for the one and only purpose of making this Homemade Cherry BBQ Sauce, which I’m thrilled to be able to share with you today!

You would think by now I’d own a cherry pitter, but I don’t. This particular time, I used a paring knife to cut the tops off the cherries and then went digging into the cherries with my fingers to remove the pits. The time before that I used the paper clip method to remove the pits, and my sister Lynn just told me that she uses a crochet hook. See? Gadgets are nice, but not always necessary. However, in this particular instance, I’m sure a cherry pitter would make short work of a pound of cherries, and my kitchen and hands probably wouldn’t look like a homicidal blood bath just took place…but where’s the fun in that? LOL

I used this cherry BBQ sauce this past Saturday when making some chicken on the grill. Everyone loved it’s mildly sweet cherry flavor that paired exceptionally well with the light kiss of brown sugar and a tiny tang from a bit of red wine vinegar. Slather some onto the protein of your choice about 30 minutes before you’re ready to remove the meat from the grill, and you’re good to go!! Now I ask you… doesn’t this look fantastic?

HOMEMADE CHERRY BBQ SAUCE    {PRINT THIS RECIPE}
Yield: Approximately 2 cups   Prep Time: Depends if you have a cherry pitter   Cook Time: 12-15 min

1/2 pound cherries, pitted and roughly chopped (approximately 2 cups chopped)
1/4 cup brown sugar
2 tablespoons balsamic vinegar
2 medium shallots, minced
1 cup ketchup
2 tablespoons tomato paste
pinch red pepper flakes
1 1/2 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

-In a medium size sauce pan over medium heat, bring the cherries, brown sugar and balsamic vinegar to a simmer. Continue to simmer 5-7 minutes until the mixture has cooked down and become thick.
-Stir in the shallots, ketchup, tomato paste, red pepper flakes, red wine vinegar, salt and pepper.
-Continue simmering on low an additional 5-7 minutes to marry the flavors.
-Remove from heat and allow to cool slightly.
-Jar the sauce or use immediately.
-Keeps for 2 weeks in the fridge.

Holy YUM!!!

What’s that? You’re looking for more recipes with cherries because you love them so much, and more fun sauces to liven up your boring BBQ’s? Sit tight. I’ve got you covered with these recipes that I’ve made and posted over the past few years. I’m always trying to bring you something new and different, so I hope you’ll enjoy these as well…

Homemade peach BBQ Sauce:

Sweet Asian Chili Sauce:

BBQ Salsa:

Chocolate Cherry Cream Pastry Tower:

Chocolate Cherry Yeast Bread:

Chocolate Chip and Cherry Pound Cake:

Chocolate Cherry Cows:

Thank for stopping by, there’s always room for you at my Kudos Kitchen table!

Until we eat again,