Cherry Bomb BBQ Sauce
Cherry Bomb BBQ Sauce delivers a bold, fruity kick with the sweetness of cherries and a fiery heat from spicy peppers. Blended with vinegar, brown sugar, and savory spices, it creates a unique balance of sweet, tangy, and spicy flavors. Perfect for ribs, wings, or pulled pork, it adds explosive flavor to any BBQ.
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.