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5 from 1 vote

Sweet Cherry Barbecue Sauce

Servings: 4 half pints


  • 3 pounds cherries pitted
  • 1 cup apple cider vinegar
  • 1 cup brown sugar
  • 1 cup minced onion
  • 2 garlic cloves crushed
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne


  • Combine all ingredients in a wide pot with a tight-fitting lid and stir to combine.
  • Place lidded pot on the stove over medium-high heat and cook for approximately 20 minutes, until the cherries and onions have softened.
  • Continue to cook, with the lid off, until the mixture has reduced by approximately half.
  • Remove pot from heat. Using an immersion blender, puree the mixture until smooth (you may have to tip the pan a little in order to do this without splashing). If you don’t have an immersion blender, scrape the mixture into a blender or food processor and blend until smooth.
  • If the sauce is nice and thick, it is done. If it’s still a little watery, return it to the heat and cook a bit longer. At this point, taste it and add more salt or pepper, if necessary.
  • When it’s finished, remove the pot from the stove and funnel the finished sauce into the prepared jars. Wipe rims, apply lids and rings and process in a boiling water bath canner for 15 minutes.