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Cherry Balsamic BBQ Sauce
This recipe is really good for the beginning sauce maker, given that the hardest part about the recipe is cutting the cherries in half and removing the pits. When you are getting to the blending portion of this lovely recipe, you can of course move it to a blender or food processor, but an immersion blender is your best bet. If you put this sauce in a food processor while it’s hot, there’s a strong chance that you will pop the top off of the thing thanks to the built-up pressure inside and you will have cherry stains all over your walls, clothing, and countertops. Cherry stains are pretty tough to get out, especially when they are as darkly pigmented as the black cherries in this recipe are.
The two most interesting parts of this sauce, flavor wise, are the balsamic vinegar and the teaspoon of Chipotle Meco Powder Jeff added. If you are not super fond of chile powders, you could eliminate that part, but you will really be taking away one of the absolute stars of this recipe. Try it with the Chipotle Meco Powder even if chiles aren’t your thing and you may find yourself converted to a baby chilehead.
We served our Cherry Balsamic BBQ sauce on some roasted chicken and all of our taste testers thought it was quite good. This sauce would also be excellent on rice, or even some roasted vegetables. Use it pretty much anywhere you would use your standard barbeque sauce.
Ingredients:
- 2 Tbsp. olive oil
- 1 Vidalia onion, small dice
- 2 garlic cloves, minced
- 2 cups sweet cherries, stems removed and pitted
- 1 Cup ketchup
- 1/3 Cup Brown Sugar
- 1/3 Cup Granulated Molasses
- 1/3 Cup Balsamic vinegar
- 1 Tbsp. Worcestershire sauce
- 2 tsp. Ground Yellow Mustard
- ½ tsp. Black Pepper
- 1 tsp. Chipotle Meco Powder
Instructions:
- In a large pot or Dutch oven, heat 2 Tablespoons of olive oil to medium –high. Add onion, and cook for 5 minutes. Add minced garlic and cook for an additional 2 minutes.
- Add the rest of the ingredients, stir well and bring to a boil. Reduce heat, and simmer for 10 minutes.
- If you have a food processor or a blender, process mixture until smooth. If you have an immersion blender, blend until smooth right in the pot.
- Place mixture back into the pot, and simmer for another 10 minutes.
Makes 24 servings.
Nutrition Facts
Amount Per Serving
Calories 57.10
Total Fat 1.20g
Saturated Fat0.20g
Polyunsaturated Fat0.20g
Monounsaturated Fat0.80g
Cholesterol 0.00g
Sodium 124.40mg
Potassium 108.60mg
Total Carbohydrate 12.50g
Dietary Fiber0.40g
Total Sugars7.20g
Protein 0.20g
This recipe is really good for the beginning sauce maker, given that the hardest part about the recipe is cutting the cherries in half and removing the pits. When you are getting to the blending portion of this lovely recipe, you can of course move it to a blender or food processor, but an immersion blender is your best bet. If you put this sauce in a food processor while it’s hot, there’s a strong chance that you will pop the top off of the thing thanks to the built-up pressure inside and you will have cherry stains all over your walls, clothing, and countertops. Cherry stains are pretty tough to get out, especially when they are as darkly pigmented as the black cherries in this recipe are.
The two most interesting parts of this sauce, flavor wise, are the balsamic vinegar and the teaspoon of Chipotle Meco Powder Jeff added. If you are not super fond of chile powders, you could eliminate that part, but you will really be taking away one of the absolute stars of this recipe. Try it with the Chipotle Meco Powder even if chiles aren’t your thing and you may find yourself converted to a baby chilehead.
We served our Cherry Balsamic BBQ sauce on some roasted chicken and all of our taste testers thought it was quite good. This sauce would also be excellent on rice, or even some roasted vegetables. Use it pretty much anywhere you would use your standard barbeque sauce.
Ingredients:
- 2 Tbsp. olive oil
- 1 Vidalia onion, small dice
- 2 garlic cloves, minced
- 2 cups sweet cherries, stems removed and pitted
- 1 Cup ketchup
- 1/3 Cup Brown Sugar
- 1/3 Cup Granulated Molasses
- 1/3 Cup Balsamic vinegar
- 1 Tbsp. Worcestershire sauce
- 2 tsp. Ground Yellow Mustard
- ½ tsp. Black Pepper
- 1 tsp. Chipotle Meco Powder
Instructions:
- In a large pot or Dutch oven, heat 2 Tablespoons of olive oil to medium –high. Add onion, and cook for 5 minutes. Add minced garlic and cook for an additional 2 minutes.
- Add the rest of the ingredients, stir well and bring to a boil. Reduce heat, and simmer for 10 minutes.
- If you have a food processor or a blender, process mixture until smooth. If you have an immersion blender, blend until smooth right in the pot.
- Place mixture back into the pot, and simmer for another 10 minutes.
Makes 24 servings.
Nutrition Facts
Amount Per Serving
Calories 57.10
Total Fat 1.20g
Saturated Fat0.20g
Polyunsaturated Fat0.20g
Monounsaturated Fat0.80g
Cholesterol 0.00g
Sodium 124.40mg
Potassium 108.60mg
Total Carbohydrate 12.50g
Dietary Fiber0.40g
Total Sugars7.20g
Protein 0.20g