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Spring has asparagus, peas, and all things pastel. Summer has peaches, cherries, and all things outdoor…like grilling, pool parties, and family gatherings. This week we will be celebrating all things cherry, because it sounded like a fun thing to do and I could not decide which recipe I wanted to make featuring cherries. A big thank you to all of you on Facebook that voted!! This Cherry Bourbon Barbecue Sauce was a runner up…..
in the vote, and I could not wait to give it a try!! For those of you who are wondering, Cherry Whiskey Smash Cocktail won! But today is all about the Cherry Bourbon Barbecue Sauce, and it is worthy of it ‘s own day!
Thick, sweet, tart, and slightly spicy for a unique barbecue sauce that is bursting with flavor! I decided to change things up a bit with this Cherry Bourbon Barbecue Sauce. I added less sugar, no vinegar since the cherries were quite tart on their own, and the cooking time is shorter because there is also less liquid to simmer down. The thickness is coming from the cherries themselves, and bourbon was an obvious choice to add a little something, something to push the flavors over the top. Because who doesn’t want over the top flavors, right?
How to make Cherry Whiskey Barbecue Sauce:
Heat oil in a medium-sized sauce pan over medium heat. Add the onions and cook until softened, stirring frequently to keep them from burning or sticking…..
Add the garlic, stir and cook for one minute. Slowly pour in the bourbon {it will steam up on you}, ketchup, brown sugar, Worcestershire, and chili powder…..
Bring to a boil and add the cherries…..
Simmer for 10 to 15 minutes, until slightly thickened and the cherries start to breakdown…..
*I smashed my cherries with a potato masher to make sure they were soft.
Remove from heat and allow to cool slightly. Pour into a blender, DO NOT SEAL THE LID, and puree until smooth…..
Store in the refrigerator until ready to use…..
Pulled Pork Sandwich topped with Cherry Bourbon Barbecue Sauce anyone? 😉
Notes: {contains Amazon affiliate links}
- I used Four Roses Single Barrel Kentucky Straight Bourbon Whiskey because I wanted a smooth flavor profile that would not be too harsh.
- I used this Potato Masher to smoosh my cherries.
- No the alcohol does not completely cook out of the sauce, but it is also not overpowering for little ones. Yes, I did just say that. My kids grew up eating foods with alcohol in them and very rarely even noticed. Knob Creek is too strong for those who are not bourbon/whiskey fans!
- Never puree HOT liquids in your blender without leaving a way for the steam to escape. My Ninja Blender has a lidded spout that can be left unsealed. My KitchenAid blender has a clear center in the top that can be removed. Place a dish towel over the opening to prevent splatters.
- I finally got myself a Cherry Pitter Tool, I should not have waited so long…soooo much easier!!
- For a spicier sauce, add more chipotle chili powder, or sriracha.
That delicious sandwich you see above was made with leftover Instant Pot Kalua Pork. Tomorrow I will be creating a Cherry Bourbon Barbecue Pork Pizza with the remaining Kalua Pork, wish me luck!! I also have a package of Chicken Thighs waiting their turn to be doused in this yummy sauce. 🙂 I think it will be delicious on everything, LOL
More delicious barbecue sauce recipes:
- Pineapple Bourbon Barbecue Sauce
- Tangy and Sassy Barbecue Sauce {alcohol free}
- Guinness Barbecue Sauce
- Cherry Chipotle Barbecue Sauce
- Ancho-Orange Barbecue Sauce {Whole30/Paleo}
What would you put this Cherry Bourbon Barbecue Sauce on?
Enjoy!!
Cherry Bourbon Barbecue Sauce
Ingredients
- 1 Tablespoon olive oil
- 1 cup diced yellow onions
- 3 large cloves garlic, minced
- 1/2 cup good quality bourbon (I used Four Roses)
- 1 cup all-natural ketchup
- 1 cup light brown sugar
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon chipotle chili powder
- 3 cups pitted, fresh cherries
- sea salt and ground black pepper to taste
Instructions
- Heat oil in a medium-sized sauce pan over medium heat. Add the onions and cook until softened, stirring frequently to keep them from burning or sticking.
- Add the garlic, stir and cook for one minute. Slowly pour in the bourbon {it will steam up on you}, ketchup, brown sugar, Worcestershire, and chili powder.
- Bring to a boil and add the cherries.
- Simmer for 10 to 15 minutes, until slightly thickened and the cherries start to breakdown.
- Remove from heat and allow to cool slightly. Pour into a blender, DO NOT SEAL THE LID, and puree until smooth.
- Store in the refrigerator until ready to use.
Notes
- I used Four Roses Single Barrel Kentucky Straight Bourbon Whiskey because I wanted a smooth flavor profile that would not be too harsh.
- I used this Potato Masher to smoosh my cherries.
- No the alcohol does not completely cook out of the sauce, but it is also not overpowering for little ones. Yes, I did just say that. My kids grew up eating foods with alcohol in them and very rarely even noticed. Knob Creek is too strong for those who are not bourbon/whiskey fans!
- Never puree HOT liquids in your blender without leaving a way for the steam to escape. My Ninja Blender has a lidded spout that can be left unsealed. My KitchenAid blender has a clear center in the top that can be removed. Place a dish towel over the opening to prevent splatters.
- I finally got myself a Cherry Pitter Tool, I should not have waited so long…soooo much easier!!
- For a spicier sauce, add more chipotle chili powder, or sriracha.
- This recipe makes 3 cups of sauce. 2 Tablespoons per serving equals 24 servings, approximately.
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You had me at cherries! This sauce would be good on so many things.
Thanks for sharing on #TastyTuesdays
These images looks delicious. I’m wondering what a bourbon Manhattan would taste like with this bourbon?
Smoked a pork shoulder for pulled pork and used this for the BBQ sauce… The best
Oooh, that sounds amazing Neal, I’m so glad that you liked it!!