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.]

  • 1 yellow onion, chopped fine
  • 2 tablespoons vegetable oil
  • 1 can cherry juice concentrate
  • 1 cup red wine vinegar
  • 3 chipotle peppers, stems removed
  • 4 packages dried sour cherries
  • 8 cloves garlic, chopped fine
  • 1 tablespoon paprika
  • 6 to 8 pickled cherry peppers, stems removed
  • 2 tablespoons tomato paste
  • 1 cup sour cherry preserves
  • 1 (12 oz.) jar roasted red peppers, with liquid
  • 2 tablespoons rye or bourbon whisky
  • 2 tablespoons sugar (or more)
  • Salt to taste

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 whisky. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.

NOTE: This sauce probably won't be as thick as most commercial barbecue sauces.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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