Cherry Barbecue Sauce Recipes
CHERRY BARBECUE SAUCE
You can use fresh or frozen cherries to make this flavorful barbecue sauce. It tastes phenomenal on ribs and chicken! -Ilene Harrington, Nipomo, California
Provided by Taste of Home
Time 30m
Yield about 3-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.
Nutrition Facts : Calories 74 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 184mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
CHERRY BOMB BARBECUE SAUCE
Though barbecue is my cooking passion, I'm not really much of a believer in barbecue sauce. When I make barbecue, I prefer to let the smoke do the talking, not the sauce. But this cherry-based sauce I concocted is pretty darn good - and pretty hot.
Provided by Food Network
Categories condiment
Number Of Ingredients 15
Steps:
- In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.
- Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth.
- Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whiskey. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.
CHERRY BARBECUE SAUCE
You can use fresh or frozen cherries to make this flavorful barbecue sauce. So good on chicken or ribs. This is going to be one of my all time favorite recipes!
Provided by CHEF GRPA
Categories Sauces
Time 30m
Yield 1 3-1/2 cups
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.
- My Note: I Purchased the Taste of Home Grill It cookbook and this was one of the recipes I've tried. Made a double batch with fresh bing cherries. The only change made was adding a little kick of heat with an Italian red pepper. EXCELLENT on BBQ whole chicken breast. Will be making an another double batch and canning for future use.
- I like it a little spicy, so I added some sweet hot Asian pepper sauce to it. Finger licking goodness.
Nutrition Facts : Calories 1096, Fat 25.4, SaturatedFat 14.8, Cholesterol 61.1, Sodium 3093.2, Carbohydrate 222.3, Fiber 3.5, Sugar 204, Protein 7.3
CHERRY COLA BARBECUE SAUCE
Provided by Rick Rodgers
Categories Sauce Onion Tomato Fourth of July Quick & Easy Backyard BBQ Vinegar Cherry Jam or Jelly Simmer Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely. DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate.
CHERRY BARBECUE SAUCE
Categories Sauce Cherry Port Grill/Barbecue Jam or Jelly Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 12
Steps:
- Combine chicken broth, cherry preserves, orange juice, lemon juice, lemon peel, cinnamon, and cloves in heavy medium saucepan. Boil over medium-high heat until broth mixture is reduced to 1 1/2 cups, about 6 minutes.
- Whisk Port and cornstarch in small bowl to blend. Whisk Port-cornstarch mixture, orange marmalade, and ketchup into reduced broth mixture. Bring to simmer over medium heat, whisking constantly. Simmer until flavors blend and sauce thickens slightly, whisking frequently, about 5 minutes. Season sauce to taste with salt, pepper, and cayenne. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature or rewarm over low heat before using.)
CHIPOTLE CHERRY BARBECUE SAUCE
This is a spicy, smoky, sweet barbecue sauce that can be used to glaze grilled meat and poultry. It may also be used for tofu! You may also serve this on the side. Adapted from Food and Wine magazine. A Mexican Spanish inspired recipe!
Provided by Sharon123
Categories Sauces
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Melt the butter in a small saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5-6 minutes.
- Add the remaining ingredients and cook over medium heat, stirring until bubbling, about 5 more minutes.
- Move the mixture to a food processor and blend until smooth.
- Transfer to a bowl and let cool before you use it.
- The glaze can be refrigerated for up to 2 weeks. Enjoy!
Nutrition Facts : Calories 790.2, Fat 18.8, SaturatedFat 11.7, Cholesterol 48.9, Sodium 732.1, Carbohydrate 153.6, Fiber 3.5, Sugar 108, Protein 2.5
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Choose Same-Day Pickup – orders ready in 3 hours with express lines and checkout available! Home Delivery orders delivered in 2-3 business days in the Greater Toronto & Hamilton areas and 3-5 business days in all other areas.
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