When you have too many cherries you really do find new ways to incorporate them into recipes and this was my favorites to make - the taste, the smell, oh wow! Great for Grilled Chicken and Pork! Can you say "RibFest!" Enjoy! Diane
Atomic Roasted Cherry BBQ Sauce
1 pound fresh sweet cherries, pitted and halved (just about 2 1/4 cups halved cherries)
2 tablespoons butter
1 onion, diced
2 cloves garlic, minced
1 8-ounce cans tomato sauce
1 small can rotel tomatoes with green chilies**
½ cup packed light brown sugar
⅓ cup molasses
¼ cup apple cider vinegar
¼ cup apple juice
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 teaspoon salt
½ teaspoon black pepper
2 Tbs lemon juice
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper. Place the cherries on the prepared baking sheet, cut-side up. Roast for 30 minutes. Remove from oven and set aside.
Melt butter in a large, heavy-bottomed pot over medium-high heat. Add the onion and sauté until translucent. Add the garlic and cook for another minute.
Add the cherries and remaining ingredients to the pot. Bring to a boil, then reduce heat to low and simmer for 20-30 minutes, stirring occasionally, until slightly thickened.
Remove from heat and blend using an immersion blender until smooth. Check the thickness of your sauce. If you would like it thicker, return to the heat and simmer for another 10-20 minutes until your desired thickness.
Allow to cool; pour into jars and store in the refrigerator.
You can water-bath can 3 (8oz) half pint jars with 1/2 inch headspace for 20 minutes (plus any adjustment for altitude or local canning regs) My altitude required an extra 10 minutes (30 minutes total)
**Don't want it HOT (atomic) then replace the Rotel with just another can of 8oz tomato sauce Diane
Recipe Adapted from: Eat Your Heart Out
Photos by: Diane Baker for Canning and Cooking at Home