Cherry Chipotle Bbq Sauce Recipes

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.

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.

BLACK CHERRY BBQ SAUCE

Steps:

• Combine all the ingredients cook on low for 30 minutes or so.
• Allow to cool before using.
• Pour into a sterilized glass jar with a lid and store in the fridge for up to one month.

EASY CANNED CHIPOTLE BBQ SAUCE RECIPE

Steps:

• Saute oil, onion, and garlic in a large, stainless steel stock pot 2-3 minutes.
• Add remaining ingredients and bring to a boil.
• Reduce heat to low and cook 15-20 minutes.
• Blend until smooth with an immersion blender.
• Cook for another 20-25 minutes for flavors to meld and sauce to thicken further, stirring often to prevent sticking. Be careful of spatters - you can partially cover the pot if needed.
• For water-bath canning:***Prepare jars, lids, and canning equipment while sauce is cooking. Remove sauce from heat and ladle into hot, clean jars one at a time with 1/2-inch headspace.
• Remove any air bubbles by running a plastic spatula or knife around the inside of the jars. Wipe rims with a moist towel and attach lids.
• Process both pint and 1/2-pint jars for 20 minutes. Remove to a towel-lined surface and let sit undisturbed for 12-24 hours. Check seals, refrigerating any that didn't seal, label and store for year to year and a half.

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

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 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.

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.

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.

SMOKED SPATCHCOCK CHICKEN WITH CHERRY CHIPOTLE BBQ SAUCE

Steps:

• Spatchcock the chicken. Place your chicken breast side down on a large cutting board. Using sharp kitchen shears, cut up both sides of the back bone, from tail to neck. Remove the backbone completely and turn the chicken over to the breast side. Carefully spread apart the back and press down gently on the breast until the bird lays nice and flat on your cutting board. Tuck the wing tips behind the back and adjust the legs until they are fairly symmetrical.
• Season the spatchcock chicken. Pat down your chicken with a paper towel and then drizzle with the olive oil. Rub all across the skin. Season your chicken all over with the sweet rub (even the back side!)
• Begin smoking. Preheat your smoker to 225 degrees F for indirect cooking with a light wood smoke. Place your chicken on the smoker and cook for 4-5 hours, or until the internal temperature reaches 150 degrees F in both the breast and thigh meat.
• Sauce and finish smoking. Brush the chicken with the Cherry Chipotle BBQ Sauce (or sauce of your choice) and cook for an additional 25-30 minutes or until the internal temperature reaches 165 degrees F.
• Rest and serve. Let the chicken rest for 10-15 minutes before slicing and serving.

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 GLAZE RECIPE

Steps:

• In a small saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, for 5 to 6 minutes until softened.
• Add the remaining ingredients and cook over moderate heat, stirring, for about 5 minutes longer until bubbling. Transfer the mixture to a food processor and process until fairly smooth. Transfer to a bowl and let cool before using.
• Use as desired and enjoy.

GRILLED SKIRT STEAK WITH CHIPOTLE CHERRY BBQ SAUCE

Steps:

• For the rub: In a small bowl, add the garlic, chile powder, salt, and cumin. Rub the spice mixture over the entire skirt steak and let sit for 25 to 30 minutes in a dish or a re-sealable bag. For the sauce: Meanwhile, in a medium sized saucepan, melt the butter and saute the onion until fragrant and translucent. Deglaze with beef broth and bring to a simmer. Stir in the remaining ingredients and cook for 15 minutes over medium heat until sauce has thickened. For the steak: Preheat a grill pan over high heat. Place the steak on the grill and cook for 4 to 5 minutes per side for medium-rare. Pull off the grill and glaze with BBQ sauce before resting for 5 minutes. Slice skirt steak against the grain and serve with extra BBQ sauce. Nutrition Information Per Serving: Calories 810; Total Fat 26 g (Sat 11 g, Trans 1 g); Cholesterol 135 mg; Sodium 3920 mg; Total Carbohydrates 107 g; Dietary Fiber 6 g; Sugars 89 g; Protein 42 g, Vitamin A 2810 IU; Vitamin C 14 mg; Calcium 129 mg; Iron 6.53 mg; Vitamin D 9.38 IU; Folate 37 mcg % Daily Value*: Vitamin A 60%; Vitamin C 25%; Calcium 15%; Iron 35% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. **Nutrition analysis calculated using beef, inside skirt steak, trimmed to 0" fat; nutrition analysis calculated using 1 (15 oz.) can sweet cherries, canned with heavy syrup and drained; Chipotle en abodo replace by chile pepper, jalapeno, canned and sauce, adobo fresco for analysis.

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.