serves 64
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 granulated 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
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.
Makes about 4 half pint jars.
Slow Cooker Method: Alternatively, after cooking the onions and garlic you can place everything in a slow cooker and cook on LOW for 3-4 hours. Once pureed in the blender, return the sauce to the slow cooker and continue to cook uncovered if the sauce needs thickening. Cook until desired thickness is reached.
Nutrition
Calories: 27kcal
Carbohydrates: 6g
Protein: 0.2g
Fat: 0.2g
Saturated Fat: 0.02g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat: 0.1g
Sodium: 131mg
Potassium: 60mg
Fiber: 0.3g
Sugar: 6g
Vitamin A: 85IU
Vitamin C: 1mg
Calcium: 6mg
Iron: 0.2mg