Whodda’ thought that homemade cherry bbq sauce–sweet-spicy and full of flavor, would be so good you’d want to eat it with a spoon!
Since January, I’ve been canning along with the blog Food In Jars Mastery challenge. It’s been so much fun! Lots of camaraderie, super recipes, and inspiration everywhere!
So when a 20 lbs case of sweet cherries arrived from my CSA, canning some Homemade Cherry BBQ Sauce was almost fate!
I made two different recipes, one from Food in Jars, the other from Daring Gourmet. Both were delicious. I was particularly surprised (in a good way) with the FIJ recipe. Since it had no tomato, I wondered if it would taste like BBQ sauce… In the end it was sweet, spicy and flavorful–and absolutely tasted like a good BBQ sauce.
This really began last summer when I ordered a variety of organic BBQ sauces online to make my Iowa BBQ Soup. They were varying degrees of good—including one so bad I had to doctor it up with molasses and catsup to avoid throwing it out! From now on I’ll be making my own!
Both recipes come with canning instructions but if you’re not a canner, you can keep it for at least a couple weeks refrigerated–and online sources say BBQ sauces freeze well too.
I am including the Food in Jars recipe below–cut in half since I am usually too scared to try a full size new recipe, and with one teeny instruction change (I pureed mine before thickening since I prefer doing that). If you are brave and want to try the full batch, you can multiply by 2 or head on over to Food in Jars to check out the original.Recipe Card
- 1 1/2 pounds cherries, pitted
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 cup minced onion
- 1 garlic cloves, minced
- 1 teaspoons smoked paprika
- 1 teaspoons salt (I used lite salt)
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne powder
- Combine all ingredients in a medium saucepan and stir to combine.
- Cook covered on medium heat until the cherries and onions have softened, about 20 minutes.
- Transfer to a blender and puree (slowly and carefully, hot foods can spurt out) or puree with an immersion blender.
- Return to the pot and cook, uncovered, until the mixture is reduced by approximately half and is nicely thickened.
- Taste and adjust salt or pepper, as needed.
- When it’s finished, ladle the sauce into prepared jars. Wipe rims, apply lids and rings and process in a boiling water bath for 15 minutes (see note).
- Makes about 2 half pints (I did 1 half pint and 2 half cup jars. The half cup worked perfectly to dilute with water and brush on a cut up chicken (with a little left over for dipping).
- If you double the recipe and puree with a (non-immersion) blender (carefully), you should do it in batches.
- Canning instructions assume you know how to can. If not, you can freeze the sauce or store in the refrigerator and use promptly--or check out canning lessons at Food in Jars.
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