Cherry Chipotle BBQ Sauce

Recipe courtesy of Coryanne Ettiene in partnership with Cobblestone Bread Co. For more recipes from BLOGGER, visit their blog kitchenlivingwithcoryanne.com. To view original recipe, click here.

Ingredients

  • 3 cups of fresh cherries, pitted
  • 2 teaspoons of tomato paste
  • 2 teaspoons apple cider vinegar
  • ¼ cup molasses
  • 1 ½ teaspoons canned chipotle peppers in adobo sauce
  • ⅓ cup pulp free orange juice
  • 1 teaspoons of fresh lemon zest
  • 2 teaspoonss of salt
  • 2 teaspoons butter
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced

Instructions

Add the butter and onions to a sauce-pan. Simmer on low heat until the onions soften, and then add the garlic and cook for another 2 minutes before adding the vinegar, cherries and orange juice. Simmer the blend for 5 minutes until the cherries start to soften, and then add the remaining ingredients, stirring the pot until everything is fully blended. Allow the pot to gently simmer for a further 20 minutes before using your immersion blender to liquefy the sauce. Allow the sauce to cool before storing in a jar or applying to your BBQ chicken, pork or lamb.

By far my favorite grilling feast is a perfectly cooked brisket from the Big Green Egg slathered in Cherry Chipotle BBQ; it is so tender and irresistible that your grilling invitation should come with a disclaimer that as the cook, you have the right to nibble a taste with your fingers before dishing up plates for your guests. But I digress… place a generous pile of brisket on a Cobblestone Bread Co™ Toasted Onion Roll, add a dollop of BBQ sauce, and tuck in like no one is looking.

Because this BBQ sauce is so quick and simple to make, I like to make it a day in advance to allow it to rest and steep a bit; but if time is not on your side, dish it up right away. Either way make sure that you have enough to allow your guest a little extra; or even better, make loads so you can jar the extra sauce for take home presents with the recipe tied to the jar.

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