This Cherry Chipotle BBQ Sauce is everything you need in a good, homemade sauce. Rich and sweet, with a bright punch, and the most gorgeous red color you’ve ever seen from a BBQ sauce.
I’m posting this recipe right at the peak of cherry season here in Utah and we’ve been hoarding and eating as many as we can get our hands on. No fruit stand is safe if I drive by and see shiny red cherries under their tent! My kids can’t get enough of them fresh, and I know whatever we don’t eat I can turn into this amazing Cherry Chipotle BBQ Sauce before they go bad. My kids also can’t get enough of this BBQ sauce, so it’s a win-win for me!
This recipe calls for a quantity of pitted cherries, it doesn’t matter if they are fresh or frozen. I’ve tried both while recipe testing to make sure either one would work and both turn out absolutely amazing. The cherries are a vital component to the final flavor of the sauce though, so make sure you stick with a really sweet cherry, like a bing or other dark sweet cherry. Pie cherries may not be the best option here, just because they are a little more sour. If that’s all you can get your hands on, go for it! Just be aware that you may need to add a little more honey to the sauce to balance it all out.
A whole batch of Cherry Chipotle BBQ Sauce will cover quite a bit of your favorite grilled or BBQ meats, but if you have any left over be sure to store it in your refrigerator in a tightly sealed jar or container. The cherries can cause the sauce to spoil eventually, so I’ve found it is best if you can use it up within a week. It’s not too hard to do, you’ll find that you want to dip and sauce everything with it! I had to make two batches in the same week one time just to keep up with demand!
So what can you put your Cherry Chipotle BBQ Sauce on? I think it is absolutely amazing on anything pork or chicken! Some of my favorites include:
- 1 cup ketchup
- 1 cup fresh or frozen sweet cherries pits removed
- 1 chipotle pepper
- 1 tablespoon adobo sauce taken from the can of chipotle peppers
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon molasses
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- zest and juice of 1 lime
- salt and pepper to taste
In a medium saucepan, combine all of the ingredients. Bring the sauce to a boil, then reduce to a simmer and cook for 25 minutes, stirring often. Turn off the heat and allow the sauce to cool before transferring to a blender. Blend until the sauce is smooth.
Store the sauce in a tightly sealed jar or container. Will last for 1 week in the refrigerator.
As written, this recipe has only the slightest kick of spiciness. If you want to increase the heat, add another chipotle pepper and some more of the adobo sauce.