Cherry Bomb BBQ Sauce is a standout choice for various occasions due to its unique fusion of sweet, smoky, and spicy flavors.
The combination of cherries, chipotle peppers, and whiskey creates a rich, bold profile that enhances meats like pork, chicken, and beef.
Its versatility allows it to be used as a glaze, marinade, or dipping sauce, making it suitable for grilling, roasting, or slow cooking.
The balance between the natural sweetness of cherries and the heat from chipotles offers a dynamic taste experience.
This Cherry Bomb BBQ Sauce not only complements traditional BBQ dishes but also adds a creative twist to everyday meals, making it a delicious and adaptable base for various culinary creations.
How To Prepare Cherry Bomb BBQ Sauce?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Sauce / Condiment
Cuisine: American (BBQ style)
Calories: ~45 calories per 2-tablespoon serving (estimate)
Yield: About 4 to 5 cups of sauce
Kitchen Utensils
- Large saucepan
- Wooden spoon or heat-resistant spatula
- Blender or immersion blender
- Measuring cups and spoons
- Knife and cutting board
- Stirring spoon
- Airtight storage jars or bottles (for storing the sauce)
Ingredients
- 1 can cherry juice concentrate
- 2 tablespoons rye whiskey or bourbon
- 2 tablespoons granulated sugar
- 1 yellow onion, finely chopped
- ½ teaspoon freshly ground black pepper
- 1 (12 oz) jar roasted red peppers (including liquid)
- 1 cup red wine vinegar
- 2 tablespoons vegetable oil
- 4 packages (about 6–8 oz total) dried sour cherries
- 3 chipotle peppers in adobo (stems removed)
- 1 tablespoon paprika (smoked or sweet, your preference)
- 8 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 cup sour cherry preserves
- 6 to 8 pickled cherry peppers (stems removed)
- Salt, to taste
Instructions
1. In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and garlic. Sauté for 3–4 minutes until softened and fragrant.
2. Stir in the tomato paste and paprika, cooking for another minute to bring out their flavor. Pour in the cherry juice concentrate, red wine vinegar, and whiskey. Stir in the sugar and black pepper.
3. Add the dried sour cherries, roasted red peppers with their liquid, chipotle peppers, sour cherry preserves, and pickled cherry peppers.
4. Bring the mixture to a simmer, then reduce the heat to low. Simmer uncovered for about 35–45 minutes, stirring occasionally. The sauce should thicken and the cherries will plump up.
5. Remove from heat. Use an immersion blender directly in the pot (or transfer carefully to a blender) and puree until smooth. Be cautious of the hot liquid.
6. Season with salt to taste. If it’s too thick, add a splash of water or more cherry juice. Too tangy? Add a touch more sugar or preserves.
7. Let the sauce cool slightly, then transfer to airtight jars or bottles. Store in the fridge for up to 2 weeks or freeze for longer storage.
Special Notes
- Adjusting Sweetness: Feel free to modify the amount of brown sugar to suit your taste preferences.
- Spice Level: For added heat, consider incorporating chopped chipotle peppers or a dash of hot sauce.
- Storage: Store the cooled sauce in an airtight container in the refrigerator for up to two weeks.
Usage Suggestions
Cherry Bomb BBQ Sauce is a bold and flavorful companion to a wide variety of dishes. Brush it over grilled ribs, chicken wings, or pork chops during the last few minutes of cooking for a sweet-spicy glaze.
It’s excellent as a dipping sauce for fries, onion rings, or smoked sausages. You can also stir it into pulled pork or shredded chicken sandwiches for a tangy twist, or even use it as a gourmet burger topping.
For a unique appetizer, try drizzling Cherry Bomb BBQ Sauce over baked brie or using it as a glaze for meatballs.
Additions And Variations
1. Sweet & Smoky Twist:
Add 2 tablespoons of molasses or brown sugar for deeper sweetness and richness. A splash of liquid smoke can enhance the smoky BBQ profile.
2. Extra Heat:
For more fire, toss in an extra chipotle pepper or a teaspoon of crushed red pepper flakes. A fresh habanero will really crank up the heat if you’re feeling bold.
3. Boozy Boost:
Swap the rye or bourbon for cherry brandy or spiced rum to change the flavor dimension. Great for basting ribs or glazing pork tenderloin.
4. Fruity Fusion:
Mix in a handful of fresh or frozen raspberries or blackberries during the simmer for a berry-forward twist. It adds a tart complexity that pairs beautifully with grilled meats.
5. Milder Version:
To tone down the spice, use fewer chipotles and pickled cherry peppers, or swap chipotles for mild smoked paprika only.
Health Benefits
Cherry Bomb BBQ Sauce not only adds bold flavor but also offers some health benefits. Cherries are packed with antioxidants, particularly anthocyanins, which may help reduce inflammation and promote heart health.
The addition of garlic provides immune-boosting properties, while the chipotle peppers contain capsaicin, known for its metabolism-boosting effects. Red wine vinegar can aid digestion, and onions offer a good source of vitamins and minerals.
While it’s best enjoyed in moderation, this Cherry Bomb BBQ Sauce can be a flavorful way to add a little extra nutrition to your meals!
Frequently Asked Questions (FAQs)
Can I make Cherry Bomb BBQ Sauce ahead of time?
Yes, you can! In fact, the sauce develops even more flavor after sitting for a day or two in the fridge. Just store it in an airtight container for up to 2 weeks, or freeze for longer storage.
Can I substitute the cherry juice concentrate?
If you don’t have cherry juice concentrate, you can use fresh cherry juice or even a mix of fruit juices like pomegranate or cranberry. Just adjust the sweetness since the concentrate is more concentrated.
Is this BBQ sauce very spicy?
The sauce has a mild to medium heat level due to the chipotle peppers and pickled cherry peppers. If you prefer a milder sauce, simply reduce or omit the chipotles and pickled peppers.
Can I use fresh cherries instead of dried ones?
Yes! You can substitute fresh cherries for dried cherries, but keep in mind fresh cherries will release more moisture. You might need to reduce the amount of liquid in the recipe slightly to maintain the desired sauce consistency.
How do I make this sauce vegan?
To make the Cherry Bomb BBQ Sauce vegan, simply ensure the whiskey is vegan-friendly and substitute any non-vegan ingredients like honey with maple syrup or agave nectar. The sauce is naturally plant-based otherwise!
Conclusion
After making the Cherry Bomb BBQ Sauce, I was blown away by how the flavors come together. The blend of sweet cherries, smoky chipotle, and tangy vinegar creates a bold, mouthwatering sauce that complements a variety of dishes.
It’s incredibly easy to prepare and delivers big, satisfying flavors every time. If you love experimenting in the kitchen and want to elevate your meals, I highly recommend giving this Cherry Bomb BBQ Sauce a try.
You’ll be surprised at how quickly Cherry Bomb BBQ Sauce becomes a favorite in your kitchen!
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Cherry Bomb BBQ Sauce
Equipment
- Large saucepan
- Wooden spoon or heat-resistant spatula
- Blender or immersion blender
- Measuring cups and spoons
- Knife and cutting board
- Stirring spoon
- Airtight storage jars or bottles (for storing the sauce)
Ingredients
- 1 can cherry juice concentrate
- 2 tablespoons rye whiskey or bourbon
- 2 tablespoons granulated sugar
- 1 yellow onion finely chopped
- ½ teaspoon freshly ground black pepper
- 1 12 oz jar roasted red peppers (including liquid)
- 1 cup red wine vinegar
- 2 tablespoons vegetable oil
- 4 packages about 6–8 oz total dried sour cherries
- 3 chipotle peppers in adobo stems removed
- 1 tablespoon paprika smoked or sweet, your preference
- 8 garlic cloves finely chopped
- 2 tablespoons tomato paste
- 1 cup sour cherry preserves
- 6 to 8 pickled cherry peppers stems removed
- Salt to taste
Instructions
- In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and garlic. Sauté for 3–4 minutes until softened and fragrant.
- Stir in the tomato paste and paprika, cooking for another minute to bring out their flavor. Pour in the cherry juice concentrate, red wine vinegar, and whiskey. Stir in the sugar and black pepper.
- Add the dried sour cherries, roasted red peppers with their liquid, chipotle peppers, sour cherry preserves, and pickled cherry peppers.
- Bring the mixture to a simmer, then reduce the heat to low. Simmer uncovered for about 35–45 minutes, stirring occasionally. The sauce should thicken and the cherries will plump up.
- Remove from heat. Use an immersion blender directly in the pot (or transfer carefully to a blender) and puree until smooth. Be cautious of the hot liquid.
- Season with salt to taste. If it’s too thick, add a splash of water or more cherry juice. Too tangy? Add a touch more sugar or preserves.
- Let the sauce cool slightly, then transfer to airtight jars or bottles. Store in the fridge for up to 2 weeks or freeze for longer storage.
Notes
- Adjusting Sweetness: Feel free to modify the amount of brown sugar to suit your taste preferences.
- Spice Level: For added heat, consider incorporating chopped chipotle peppers or a dash of hot sauce.
- Storage: Store the cooled sauce in an airtight container in the refrigerator for up to two weeks.