Cherry Bomb Barbecue Sauce Recipe
Recipe developed by Doug Worgul
Although I usually let smoky flavors take center stage in barbecue, this cherry-forward sauce I created is tangy, richly flavored, and has a pleasant kick.
Ingredients
- 1 yellow onion, finely chopped
- 2 tablespoons vegetable oil
- 1 can cherry juice concentrate
- 1 cup red wine vinegar
- 3 chipotle chiles, stems discarded
- 4 bags dried tart cherries
- 8 garlic cloves, finely chopped
- 1 tablespoon paprika
- 68 pickled cherry peppers, stems removed
- 2 tablespoons tomato paste
- 1 cup sour cherry preserves
- One 12-ounce jar roasted red peppers (with liquid)
- 2 tablespoons rye or bourbon whiskey
- 2 tablespoons sugar (or to taste)
- Salt to taste
Instructions
- In a heavy-bottomed saucepan, cook the chopped onion in oil until deeply caramelized.
- Stir in the cherry juice concentrate, red wine vinegar, chipotle chiles, half the dried cherries (two bags), garlic, paprika, and the pickled cherry peppers. Bring to a boil, then reduce heat and simmer until the chipotles are completely tender, at least 30 minutes.
- Remove the pan from heat and let the mixture cool slightly. Transfer it to a food processor with the remaining two bags of dried cherries, tomato paste, roasted red peppers (including their liquid), and sour cherry preserves. Puree until smooth.
- Pass the puree through a fine-mesh sieve into another saucepan for a silky texture. Stir in the sugar and salt to taste, then add the whiskey.
- Bring the sauce to a boil, then reduce heat and simmer gently about 20 minutes. Taste and adjust with additional sugar or salt if needed.
Notes: This sauce will generally be thinner than most commercial barbecue sauces. The recipe originated from a cooking contest participant and has not been formally lab-tested in a home kitchen.
Recipe credit: Doug Worgul, Lenexa, KS, for FoodNetwork.com's BBQ Sauce Championship Cook-Off.
