Pulled Chicken With Cherry Chile Barbecue Sauce Recipes
CHERRY BARBECUE SAUCE
A deliciously flavorful and fruity barbecue sauce you can enjoy on your grilled meats, chicken, burgers, pulled pork sandwiches, and use it in any recipe that calls for barbecue sauce!
Provided by Kimberly Killebrew
Categories condiment
Time 35m
Number Of Ingredients 18
Steps:
- 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.
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- Add 1 tablespoon of olive oil to a saucepan over medium heat. When hot, add the garlic and the jalapeño. Cook for just a few minutes then add the cherry preserves and ketchup. Add half the cherry juice, the mustard, hot sauce, and salt and pepper. Stir until the mixture is thinned out.
- Increase the heat to high and bring to a boil, stirring, for 2-3 minutes. Remove from the heat. The mixture should thicken. Set aside while you cook the chicken. If the sauce thickens too much before you’re ready to add it over the chicken, add the remaining cherry juice to thin it out a bit, and stir.
- Use 2 tablespoons of the olive oil to brush on both sides of the chicken breasts. Season both sides with a bit of the salt and black pepper.
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