Cherry Bourbon Barbecue Sauce is the perfect combination of sweet, tangy, and slightly spicy to top your chicken, pork, or anything else you choose to throw on the grill!
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.
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.