Roasted Cherry BBQ Sauce
1 pound 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 can tomato sauce
1 small can fire roasted diced tomatoes
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 smoked paprika
a pinch of cayenne powder
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 head-space for 20 minutes (plus any adjustment for altitude or local canning regs) My altitude required an extra 10 minutes (30 minutes total)
Recipe & Photos by: Diane Baker for Canning and Cooking at Home