Cherry Bomb BBQ Sauce
Cherry Bomb BBQ Sauce combines fresh cherries, spices, and smoky flavours to create a bold and delicious condiment. It offers a perfect balance of sweetness and heat that enhances grilled meats and vegetables. Made with wholesome ingredients like apple cider vinegar and olive oil, this sauce is both flavourful and nutritious. Easy to prepare, it adds a unique twist to any barbecue experience.
Equipment
- Medium saucepan
- Blender or immersion blender
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 cups fresh or frozen pitted cherries
- 1 cup ketchup
- 2 tablespoons molasses
- 1 tablespoon olive oil
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 1 tablespoon Dijon mustard
- ¼ cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chilli powder
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 tablespoon smoked paprika
- 2 tablespoons Worcestershire sauce
Instructions
- If using fresh cherries, pit them. If frozen, thaw slightly. In a medium saucepan, heat the olive oil over medium heat.
- Add the cherries, ketchup, apple cider vinegar, brown sugar, molasses, Dijon mustard, and water. Stir well to combine.
- Stir in garlic powder, onion powder, smoked paprika, chilli powder, cayenne pepper, ground black pepper, salt, and Worcestershire sauce. Mix thoroughly.
- Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes. Stir occasionally until the cherries soften and the sauce thickens slightly.
- Remove from heat and let cool slightly. Use a blender or immersion blender to puree the sauce until smooth or leave a bit chunky depending on your preference.
- Taste and adjust salt, sweetness, or heat if needed. Allow the sauce to cool completely before transferring to an airtight container.
Notes
I love how the fresh cherries balance the heat from the cayenne and chilli powder, creating a complex flavour profile that’s perfect on ribs, chicken, and even grilled veggies.
If you want to dial up the heat, add a bit more cayenne or a splash of hot sauce. For a milder version, reduce the chilli powder and cayenne.