Tasty Cherry BBQ Sauce Recipe

Making your own BBQ sauce might seem like a task best left to pit masters and sauce experts. After all, with so many bottles lining the grocery store shelves, why bother making it from scratch? But here’s the thing – once you start experimenting with homemade versions, you realize how much better they can taste, especially when you add unexpected ingredients to the mix.

This cherry BBQ sauce combines the natural sweetness of fresh cherries with classic BBQ flavors, creating a sauce that’s both familiar and different. It’s perfect for summer grilling, easy to make in bigger batches, and works great on everything from chicken to ribs to veggie burgers.

What Kind of Cherries Should I Use?

Sweet cherries like Bing or Rainier work great in this BBQ sauce, but you could also use tart cherries if you prefer a more tangy flavor profile. Fresh cherries are fantastic when they’re in season during summer months, but frozen cherries are just as good and are often more convenient since they come pre-pitted. If you’re using frozen cherries, just make sure to thaw them completely and drain off any excess liquid before adding them to your sauce. For those who want to save time, you can even find pitted fresh cherries in some grocery stores during cherry season – they’ll cost a bit more, but they’ll save you from the tedious task of pitting cherries yourself.

Options for Substitutions

This BBQ sauce recipe is pretty adaptable – here are some helpful swaps if you need them:

• Cherries: Fresh or frozen cherries both work great here. In a pinch, you can use canned cherries (just drain them first) or even cherry preserves (reduce sugar in recipe by 1/4 cup if using preserves).
• Apple cider vinegar: Regular white vinegar or rice vinegar can work instead. If using balsamic vinegar, reduce to 3 tablespoons as it’s stronger in flavor.
• Molasses: You can swap this with dark brown sugar or maple syrup, though you’ll lose some of that deep flavor. Use the same amount.
• Ancho chili powder: Regular chili powder works fine – or try chipotle powder for a smokier kick. Start with half the amount if using chipotle as it’s usually spicier.
• Liquid smoke: This is optional – you can leave it out or add an extra 1/2 teaspoon of smoked paprika instead.
• Vegetable oil: Any neutral cooking oil works here – canola, grapeseed, or even light olive oil are all good options.

Watch Out for These Mistakes While Cooking

The biggest challenge when making cherry BBQ sauce is achieving the right consistency – cooking it at too high a temperature can lead to burning and bitter flavors, so maintain a gentle simmer and stir frequently to prevent sticking to the bottom of the pot. A common mistake is not cooking the onions and garlic long enough at the start – take your time to properly soften them (about 5-7 minutes) to create a smooth sauce without crunchy bits. The final texture of your sauce matters too – if you skip the blending step or don’t blend long enough, you’ll end up with a chunky sauce instead of the silky-smooth consistency you’re after, so make sure to blend until completely smooth and strain if needed. For the best flavor development, let the sauce simmer for at least 30-45 minutes, allowing the cherries to break down and the flavors to meld together properly.

What to Serve With Cherry BBQ Sauce?

This sweet and smoky cherry BBQ sauce is perfect for brushing on grilled chicken, pork chops, or ribs during the last few minutes of cooking. The fruity notes work especially well with pork tenderloin or a rack of baby back ribs, while the sauce’s rich consistency makes it great for dipping chicken wings or crispy chicken tenders. For something different, try using it as a topping for BBQ chicken pizza, or mix it into pulled pork sandwiches for an extra layer of flavor. Keep in mind that the natural sweetness of the cherries pairs really nicely with smoky or grilled meats, so don’t be afraid to slather it on!

Storage Instructions

Keep Fresh: This cherry BBQ sauce stays good in an airtight container in the fridge for up to 2 weeks. The flavors actually get better after a day or two as everything melds together. It’s perfect for making ahead before your weekend cookout!

Can: If you’re into canning, this sauce is perfect for it! Process in sterilized jars using a water bath method for 15 minutes. When properly canned, it’ll keep for up to a year in a cool, dark place. Just remember that if you’re using sugar substitutes, check if they’re suitable for canning first.

Freeze: Pour your extra sauce into freezer-safe containers or ice cube trays (great for smaller portions!), leaving some headspace for expansion. It’ll keep well in the freezer for up to 3 months. When you’re ready to use it, just thaw overnight in the fridge.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 5-10 g
• Fat: 10-15 g
• Carbohydrates: 300-350 g

Ingredients

• 1/2 tsp garlic powder
• 1 cup cane sugar
• 3 garlic cloves (freshly minced for best flavor)
• 1 tbsp Worcestershire sauce
• 1/2 tsp smoked paprika (use a good quality brand like La Chinata)
• 1 tsp onion powder
• 1 cup ketchup (I like Heinz for this recipe)
• 1 tsp ground mustard
• 1/4 cup apple cider vinegar
• 1 cup tomato sauce
• 1 tbsp ancho chili powder
• 1 tsp ground black pepper
• 1 medium yellow onion (diced finely for a smoother sauce)
• 3 tbsp molasses (adds depth and sweetness)
• 2 tsp kosher salt
• 3 cups pitted cherries (fresh or frozen, thawed)
• 2 tsp vegetable oil
• 1 to 2 tsp liquid smoke (optional, for an extra smoky flavor)

Step 1: Cook the Onions and Garlic

Begin by heating oil in a medium-sized heavy-bottomed pot over medium heat.

Add the onions and garlic, cooking them until they become soft and translucent, about 5-7 minutes.

This will form the flavorful base for the sauce.

Step 2: Add Ingredients and Simmer

Once the onions and garlic are ready, add the remaining sauce ingredients to the pot.

Bring the mixture to a boil.

After reaching a boil, reduce the heat to a gentle simmer.

Allow the sauce to simmer uncovered for about 20 minutes, which will help thicken the sauce and enhance the flavors.

Step 3: Blend the Sauce

After simmering, carefully transfer the sauce to a blender.

Puree the mixture until it becomes smooth.

If desired, blend in batches to ensure a smooth and even consistency.

Step 4: Storing the Sauce

Once the sauce is blended and smooth, pour it into non-reactive air-tight containers.

Store the containers in the refrigerator.

For best flavor, wait at least 3 days before using the sauce to allow the flavors to meld together.

The sauce can be stored in the refrigerator for up to a month.

Step 5: Optional Canning for Long-Term Storage

If you’d like to store the barbecue sauce long-term, pour the hot sauce into sterilized half-pint or pint-sized jars, leaving 1/4 inch of headspace.

Process the jars in a water bath for 15 minutes.

After processing, remove the jars and let them sit undisturbed for 24 hours to ensure a proper seal.

Once sealed, move them to a cool place.

These canned jars will keep for up to a year.

This recipe makes about 4 half-pint jars of sauce.