Cherry Balsamic Barbecue Sauce

Cherry Balsamic Barbecue Sauce delivers a tangy sweet twist on classic BBQ flavors drawing natural richness from ripe cherries and a sophisticated depth from balsamic vinegar. Whether brushed onto grilled meats or served as a dunking sauce for roasted vegetables this sauce upgrades almost any summer meal with just a simple batch from your kitchen.

I created this recipe as an experiment during cherry season when I had too many on hand and it instantly became a go to for all our backyard grilling. Now every summer my family eagerly awaits cherry barbecue chicken night.

Ingredients

• Olive oil: Gives the base a rich start and helps soften aromatics a fresh fruity extra virgin olive oil is best
• Sweet onion: Adds mellow depth seek out firm onions with shiny papery skin
• Garlic: Boosts savory notes opt for fresh cloves to enhance flavor
• Fresh dark sweet cherries: The star bringing juicy brightness look for plump unblemished fruit
• Ketchup: Gives a smooth tomato backbone try to choose one without added corn syrup for best taste
• Brown sugar: Deepens sweetness choose moist fragrant sugar
• Balsamic vinegar: Brings sophisticated tartness I love aged for full body
• Worcestershire sauce: Adds umami select a sauce with natural ingredients
• Ground mustard: Sharpens the palate freshly ground will have the most bite
• Black pepper: Adds warmth always use freshly cracked for real aroma

Step-by-Step Instructions

Prep the Aromatics:

Dice your sweet onion into small even pieces and mince the garlic. This allows the flavor to disperse evenly and ensures no harsh bites in your finished sauce.

Sauté the Onion:

Heat the olive oil in a large heavy saucepan over medium high until shimmering. Scatter in the diced onion and cook for at least five minutes stirring often until golden and meltingly soft. Do not rush this step as a deeply dulcet onion base makes for better sauce.

Soften the Garlic:

Add minced garlic to the pan and let it cook for another one to two minutes. Stir continuously to prevent burning. The scent should become mellow and inviting not sharp.

Build the Sauce:

Pour in the pitted cherries ketchup brown sugar balsamic vinegar Worcestershire sauce ground mustard and black pepper. Stir everything together so the cherries begin to release their juices and ingredients meld.

Simmer and Develop Flavor:

Bring the mixture to a lively boil to fuse all the flavors then quickly drop the heat to medium low ensuring a gentle simmer. Let it bubble for about ten minutes occasionally stirring the bottom so nothing sticks or browns too quickly. Cherries should look collapsed and glossy.

Blend Until Silky:

Carefully transfer the hot mixture into a sturdy blender or food processor. You can also use an immersion blender directly in the pot. Blend on high until the sauce is completely smooth and velvety. If you like chunkier sauce pulse and check for texture.

Final Simmer:

Return the blended sauce to your pan and bring it to a gentle simmer again. Let it cook for another ten minutes to thicken and intensify. Stir frequently and taste to adjust seasoning if needed before removing from heat.

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My favorite part of this sauce is the sticky tart depth the cherries add which always reminds me of the first time I made a double batch for a barbecue with friends. Everyone kept dipping bread into the bowl before dinner even hit the table and now it is my essential cookout ritual.

Storage Tips

Let the sauce cool to room temperature before transferring to a glass jar with a tight lid. It keeps well refrigerated for up to two weeks. For longer storage freeze in smaller portions and thaw overnight in the fridge. If it thickens too much after chilling stir in a splash of water and reheat gently on the stove for five minutes until loosened.

Ingredient Substitutions

No fresh cherries Use frozen or jarred unsweetened cherries just drain and thaw them first. If you run out of brown sugar try maple syrup or honey for a different sweetness. Apple cider vinegar can substitute for balsamic in a pinch though it will taste a bit lighter. For vegetarian or vegan needs check that your Worcestershire sauce is anchovy free.

Serving Suggestions

Brush onto grilled chicken pork ribs or salmon during the last ten minutes of cooking. Swirl through roasted Brussels sprouts or drizzle over grilled portobello mushrooms. My kids even love dipping crispy potato wedges in it. A spoonful can also elevate a turkey burger or grilled cheese sandwich.

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This sauce pairs beautifully with summery grilled meals and brings an elevated touch to simple dishes.

Frequently Asked Questions

→ What type of cherries works best for this sauce?

Dark sweet cherries, fresh or frozen, deliver the best deep flavor and natural sweetness for this sauce.

→ Can I use white or yellow onions instead of sweet onion?

Yes, but sweet onion imparts a milder, less sharp flavor which pairs well with the cherries and balsamic.

→ Is it possible to make this sauce less sweet?

Reduce the amount of brown sugar or use tart cherries for a more balanced, tangy flavor.

→ How should I store the finished sauce?

Let it cool completely, then store in a sealed jar in the refrigerator for up to two weeks.

→ Can the sauce be made in advance or frozen?

Yes, this sauce freezes well. Let it cool, then freeze in airtight containers for up to 3 months.