This homemade cherry barbecue sauce is made without ketchup! Made with naturally sweetened fruit, it has no added sugar. Use either fresh or frozen cherries or plums.
1tablespoonchili powder,or less for milder flavour
2tablespoonstomato paste
1cupcherries,pitted, fresh or frozen and thawed
1cuptomato sauce
½cupapple cider vinegar,or white wine vinegar
¼cupcooking molasses
salt and pepper,to taste
Instructions
Add the olive oil to a medium saucepan over medium heat. Add the onion and sauté until it starts to soften. Add the garlic.
Stir in the chili powder.
Add the tomato paste and stir until well combined.
Add all remaining ingredients (except the salt and pepper).
Bring the sauce to a boil, then reduce the heat and simmer for 15 - 20 minutes or until the sauce thickens. Cool before tasting, then season with salt and pepper.
If you like chunky barbecue sauce, it will be ready to serve now. If you prefer it smoother, transfer the sauce to a blender (or use an immersion blender) and blend until smooth.
Cool completely before transferring to a jar with a lid and refrigerate. It will last for a week. Freeze for up to 3 months.