Easy Homemade Cherry Bourbon Barbecue Sauce Food

EASY HOMEMADE CHERRY BOURBON BARBECUE SAUCE RECIPE

Steps:

• Heat oil in pan and sauté onions and garlic for three to four minutes. The onions should turn transluscent.
• Add honey, brown sugar and ketchup and heat to a boil. Continue to stir.
• Add bourbon slowly.
• Add cherries and cook on medium heat for 15 minutes.
• Remove from the heat and allow to fully cool. The sauce will thicken as it cools.
• Add the sauce to a blender or food processor and mix well. Make sure to let it cool before attempting to blend.
• Pour into jars to serve.

CHERRY BOMB BARBECUE SAUCE

Steps:

• In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.
• Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth.
• Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whiskey. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.

HOMEMADE BOURBON BARBECUE SAUCE

Steps:

• Heat the oil in a large skillet over medium heat. Add the onions and cook until soft, about 8 to 10 minutes. Stir in the garlic and cook for one minute longer.
• Add the remaining ingredients to the skillet and bring the sauce to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally.
• Strain the sauce into a medium bowl. Cover and chill until ready to use.
• Enjoy!

CHERRY BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.
• My Note: I Purchased the Taste of Home Grill It cookbook and this was one of the recipes I've tried. Made a double batch with fresh bing cherries. The only change made was adding a little kick of heat with an Italian red pepper. EXCELLENT on BBQ whole chicken breast. Will be making an another double batch and canning for future use.
• I like it a little spicy, so I added some sweet hot Asian pepper sauce to it. Finger licking goodness.