Cherry Chipotle Barbecue Sauce Recipes

CHERRY-CHIPOTLE BARBECUE SAUCE

Steps:

• Heat oil in a medium saucepan over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened and browned around the edges, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ketchup, cherries, vinegar, brown sugar, orange juice, honey, molasses, chipotles in adobo, Worcestershire sauce, mustard, salt, adobo sauce, chili powder, black pepper, white pepper, and cayenne pepper. Bring to a boil, then reduce heat and simmer until slightly thickened, 15-20 minutes. Remove from heat and let cool slightly.
• Puree sauce with an immersion blender, or transfer sauce to the jar of a standard blender, and process until smooth. Transfer to an airtight container and store in refrigerator for up to two months.

SLOW-COOKER PULLED TURKEY WITH CHERRY-CHIPOTLE BARBECUE SAUCE

Steps:

• Whisk the paprika, chili powder and cumin in a bowl. Season the turkey with 1 teaspoon salt, 1/2 teaspoon pepper and all but 1 teaspoon of the spice mixture. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the turkey thighs, two at a time, and cook until browned, about 3 minutes per side (reduce the heat if the meat is getting too dark). Transfer to a 6- to 8-quart slow cooker. Reserve the skillet.
• Whisk the ketchup, cherry jam, 1/3 cup vinegar, brown sugar, mustard, molasses, chipotles and sauce, and soy sauce in a medium bowl. Pour 3/4 cup of the mixture over the turkey; set aside the rest for the barbecue sauce. Cover and cook until the turkey is tender and easy to shred, 7 hours on low or 4 to 5 hours on high.
• Meanwhile, make the barbecue sauce: Add the onion, garlic and remaining 1 tablespoon vegetable oil to the reserved skillet and cook over medium heat, scraping up any browned bits, until softened, about 5 minutes. Add the reserved 1 teaspoon spice mixture and toast, stirring, 30 seconds. Add the remaining ketchup mixture and 1/2 cup water and simmer gently until the sauce is thickened but still pourable, about 10 minutes. Stir in the remaining 1 tablespoon vinegar. Strain the sauce through a fine-mesh sieve, pressing on the solids with a rubber spatula. Set aside until ready to serve.
• Remove the turkey from the slow cooker, leaving the juices behind. Shred the meat, discarding the bones. Return the meat to the slow cooker and toss with the juices; season with salt and pepper. Keep on warm.
• Serve the reserved cherry-chipotle barbecue sauce on the side.

CHIPOTLE-CHERRY BARBECUE SAUCE

Steps:

• Step 1: Pit the cherries if they haven't been pitted already: you'll need 1 1/2 cups. ShareTweetPin29 Shares Step 2: Start the sauce: Place the sugar and water in a small saucepan. Cover and bring to a boil. Uncover the pan and cook the sugar until darkly caramelized, 5 minutes, swirling the pan. Do not stir. Remove the pan from the heat and add the vinegar: the mixture will sputter and hiss like Mt. Vesuvius. Return the pan to the heat and simmer, whisking, until the caramel dissolves. ShareTweetPin29 Shares Step 3: Add the port wine, lemon zest, and lemon juice and bring to a boil over high heat. Stir in the stock, cinnamon, and chipotle. Reduce the heat and simmer until richly flavored, 5 minutes. Add the cherries and cook until soft but not mushy, 3 minutes for fresh, 1 minute for frozen. Remove and discard the cinnamon stick. ShareTweetPin29 Shares Step 4: Dissolve the cornstarch in the kirsch to make a paste. Whisk this mixture into the sauce and boil for 1 minute. The sauce will thicken slightly. Whisk in the butter and salt and pepper to taste: the sauce should be highly seasoned. If you like a sweeter sauce, add a little more sugar. ShareTweetPin29 Shares

CANNING CHERRY BBQ SAUCE

Steps:

• Pit fresh Bing cherries and roughly cut into smaller pieces.
• Dice white onions and fresh garlic cloves
• Using a non-reactive pot combine all ingredients. Allow to cook on medium-high heat for 20 minutes with the lid on, stir often to prevent scorching. Once done the cherries will be soft in texture.
• Using an immersion blender, puree the ingredients until a smooth texture is achieved.
• Continue to boil on low with the lid off until the mixture has reduced to half, or desired consistency has been met.
• Funnel completed BBQ sauce into pint size jars.
• Wipe rims, apply warmed lids and rings
• Process in a boiling water bath or steam canner for 15 minutes
• Remove jars from the canner and allow to cool for 12 hours. Once cooled check jars to ensure they have seal, any jars which have not sealed should be placed in the refrigerator and used quickly.

CHERRY CHIPOTLE BARBECUE SAUCE

Steps:

• Place all sauce ingredients into a medium sauce pan.
• Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally.
• Allow to cool, and pour into a clean container and store in the refrigerator.

CHIPOTLE CHERRY BARBECUE SAUCE

Steps:

• Melt the butter in a small saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5-6 minutes.
• Add the remaining ingredients and cook over medium heat, stirring until bubbling, about 5 more minutes.
• Move the mixture to a food processor and blend until smooth.
• Transfer to a bowl and let cool before you use it.
• The glaze can be refrigerated for up to 2 weeks. Enjoy!

CHERRY CHIPOTLE BBQ SAUCE

Steps:

• Place all ingredients in a large heavy bottomed stockpot, then puree with a stick/immersion blender until smooth. Alternatively, blend ingredients in batches using a blender or food processor.
• Bring mixture to a boil over medium high heat, stirring constantly. Reduce heat to medium-low and simmer for 1-2 hours until the sauce reaches desired thickness, stirring frequently. You may also choose to reduce the sauce in an uncovered stock pot set to low heat for 12-18 hours.
• Ladle hot bbq sauce into sterilized jars. Wipe rims, place prepared lids and screw on rings finger tight. Process in a water bath canner at a full boil, 15 minutes for pints.
• After processing, remove from canner and allow to cool for 24 hours. Check for seal and store in a cool, dark place for up to a year.

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.

EASY CHIPOTLE CHERRY BARBECUE SAUCE

Steps:

• Defrost the cherries in the microwave or on the counter until no longer frozen.
• Add all the ingredients (except the water) to the blender and blend on high until everything is well combined and smooth.
• Store in mason jar with tight fitting lid for up to a week.
• Note: If you will be storing in the fridge, you

CHIPOTLE-CHERRY BARBECUE SAUCE

Steps:

• Bring ketchup, cherry preserves, lemon juice, molasses, brown sugar, Worcestershire sauce, soy sauce, lemon peel, chiles, adobo sauce, liquid smoke, onion powder, and cocoa powder to simmer in medium saucepan, stirring often. Reduce heat to medium-low and simmer 10 minutes, stirring often. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made up to 1 week ahead. Cover tightly and refrigerate.