Not only do we go blueberry picking in the summer, we also pick cherries. So, what do you do with several pounds of cherries and lots of empty canning jars? Make cherry barbecue sauce, of course! The past few years my mom and I have enjoyed canning. Growing up she often made jams but she always did the freezer kind. In my old house, I didn’t have the freezer storage. I started water bath canning making the jars shelf stable. Now we make all kinds of things when produce is fresh in the summer and can if for year-round use.
Cherry Barbecue Sauce
Mom and I made a test batch for dinner one night. After grilling pork tenderloins, we brushed the cherry barbecue sauce all over in the last few minutes of cooking. A second coat was brushed on while the meat rested.
The kids raved about it and asked for more sauce for dipping!
With a successful recipe under our belt, we moved on to a big batch for canning.
Save RecipeIngredients
- 7 cups cherries
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1 Tbsp minced garlic (or more if you like!)
- 1/2 cup honey
- 2 Tbsp fresh minced ginger
- pinch of black pepper (or more if you like!)
- 1 Tbsp corn starch
- Combine all ingredients except for the corn starch. Stir and bring to a boil.
- Reduce heat to low and simmer for 15 minutes stirring frequently.
- Using an immersion blender, blend until smooth. If using a traditional blender, let cool for a few minutes before blending and only fill blender halfway. Cover top of blender with a towel, the heat and the blender always causes the sauce to splash up and make a mess!
- Return to low heat. In a jar, shake 1 Tbsp corn starch with 1/4 cup of cold water to blend. Add corn starch mixture to sauce and cook for 5 more minutes to thicken.
- Remove from heat and hot water bath for 15 minutes.
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We ended up with 15 jars of Cherry Barbecue Sauce! I’ll have Cherry Barbecue Sauce for dinners all year long.
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