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It is a good day here to barbeque. Summer seems to have arrived with the outdoor temp at 32 Celcius and you sure don't want to be using an oven and heat up the house any more than Mother Nature can!
I bought a huge bag of Okanagon Cherries yesterday and today made some Barbeque Sauce with them.
The recipe asked for 2 cups of pitted Cherries. (It took more actually because I kept eating them!)
A simple recipe of just combining all ingredients and simmering in a pot on the stove.
Here it is cooked in the pot, ready to be cooled and bottled.
I like my Sauce chunky but you can puree it if you choose.
I also add less Brown Sugar than the recipe calls for as I like less sweet, more of the fruit flavour!
Cherry Barbeque Sauce
1 onion, finely minced
4 cloves garlic, finely minced
Saute above in 2 tbsp. Butter.
2 cups pitted fresh cherries
1 cup Ketchup
1 heaped tsp. dried red chili flakes, or heat to taste
1/2 cup Brown Sugar
1/8 cup Cider Vinegar
1/8 cup Balsamic Vinegar
1 tbsp Worcherstershire Sauce
2 tsp Ground Mustard powder
1/2 tsp. Ground Pepper
1/8 tsp. Liquid Smoke
Add all ingredients to lightly sauted onion/garlic mixture and simmer for 20 minutes uncovered till cherries are soft and mixture is thickened.