Cherry BBQ Sauce

Photo courtesy Taste of Home

    A while back, my boss gave me the challenge of duplicating a Cherry BBQ sauce that he finds in Michigan on his annual vacation. This was no easy task. I had a small sample and the ingredients without measure from the back of the bottle. Like all good recipes, it says " . . . and other spices." Well, there you go, the door is wide open on spice possibilities. 

  This sauce isn't as sweet as you'd think and has a good flavor. I'm thinking ham glaze for Easter dinner.

Cherry BBQ Sauce

1 tsp. oil

1/4 cup onion, finely diced

1 clove garlic, finely diced

sprinkle kosher salt

2 tsp. tomato paste

1/2 tsp. lemon juice

1-12 oz. pkg. frozen dark pitted sweet cherries

1/8 cup cider vinegar

1/8 cup ketchup

2 T. cherry preserves

1/2 tsp. dry mustard

1/2 tsp. paprika

1 tsp. chili powder

   Heat oil in medium saucepan. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 2-3 minutes more. Stir in tomato paste until blended and then add lemon juice and vinegar. Add remaining ingredients and bring to just a boil.

   Reduce heat and simmer 30 minutes. Let cool at least 15 minutes. Pour into blender and puree'. Refrigerate overnight to blend flavors. Makes about 1-1/2 cups. Good served with chicken breast, pork chops and ham.