Ingredients
The following ingredients have 4 Servings
- 2 teaspoons oil
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 3 cups pitted cherries (fresh or frozen/thawed)
- 1 cup plain tomato sauce
- 1 cup ketchup
- 1 cup cane sugar, for low sugar alternative use sugar substitute, e.g. Swerve Sweetener, though if canning you'll need to confirm if it's suitable for that purpose)
- 1/4 cup apple cider vinegar
- 3 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ancho chili powder
- 1 teaspoon dry ground mustard
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1-2 teaspoons liquid smoke (optional)
Instruction
- Heat the oil in a medium-sized heavy-bottomed pot and cook the onions and garlic until soft and translucent, 5-7 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer uncovered for 20 minutes. Transfer the sauce to a blender and puree until smooth.
- Pour the sauce into non-reactive air-tight containers and store in the refrigerator. Wait at least 3 days before using to allow the flavors to meld. Will keep for up to a month.
- If canning for long-term storage, pour the hot barbecue sauce into sterilized half pint or pint sized jars leaving 1/4 inch headspace. Process in a water bath for 15 minutes. Remove and let the jars sit undisturbed for 24 hours before moving them to a cool place. Will keep for up to a year.
