Bing Cherry Barbecue Sauce Recipes

CHERRY BARBECUE SAUCE

Steps:

• Heat the oil in a medium-sized heavy-bottomed pot and cook the onions and garlic until soft and translucent, 5-7 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer uncovered for 20 minutes. Transfer the sauce to a blender and puree until smooth.
• Pour the sauce into non-reactive air-tight containers and store in the refrigerator. Wait at least 3 days before using to allow the flavors to meld. Will keep for up to a month.
• If canning for long-term storage, pour the hot barbecue sauce into sterilized half pint or pint sized jars leaving 1/4 inch headspace. Process in a water bath for 15 minutes. Remove and let the jars sit undisturbed for 24 hours before moving them to a cool place. Will keep for up to a year.

CHERRY BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.
• My Note: I Purchased the Taste of Home Grill It cookbook and this was one of the recipes I've tried. Made a double batch with fresh bing cherries. The only change made was adding a little kick of heat with an Italian red pepper. EXCELLENT on BBQ whole chicken breast. Will be making an another double batch and canning for future use.
• I like it a little spicy, so I added some sweet hot Asian pepper sauce to it. Finger licking goodness.

CHERRY BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

BING CHERRY BARBECUE SAUCE

Steps:

• Remove pits from cherries. Combine first five ingredients in saucepan. Cook 3-5 minutes, until cherries are soft. Mash some, but not all of the cherries with a fork. Add sugar, corn syrup, and spices. Simmer until slightly thickened. Wrap chicken in foil wrap; grill until about half done. Remove from foil and baste with sauce. Finishing grilling directly on the grill, basting occasionally. Serve extra sauce on the side.

BING CHERRY AND RASPBERRY SAUCE

Steps:

• Combine cherries, 1 cup raspberries, sugar and cinnamon in saucepan over medium-high heat. Bring to boil, stirring until sugar dissolves. Reduce heat; simmer until cherries soften, about 15 minutes. Remove from heat.
• Stir brandy and 1 cup raspberries into sauce. Discard cinnamon sticks. Serve warm or at room temperature.

CHERRY SAUCE FOR GRILLED SALMON

Steps:

• In a large saucepan, combine all ingredients and bring to a boil over medium-high heat.
• Reduce heat and simmer, uncovered, 30 minutes or until mixture thickens, stirring frequently.

FRESH BING CHERRY SAUCE

Steps:

• Place cherries a glass bowl. Add sugar, sea salt, orange muscat wine, lemon zest, lemon juice and stir.
• Place bay leaves, allspice berries, whole cloves, cinnamon stick in cheese cloth and tie with a string to complete Sachet. Place Sachet in cherries, cover with plastic and chill for 1 hour.
• Melt 1-tablespoon butter in a heavy bottom saucepan and saute shallots until they are soft or tender. Add cherry brandy and reduce by one-half.
• Add fresh cherries with their juice, Sachet and bring to a slow boil. Stir cherries to prevent burning and wish in butter. Reduce to a simmer for 10-15 minutes. Remove cherries from heat, discard Sachet and allow cherries to cool slightly.
• Puree cherries with a hand blender, bring to a simmer, add nutmeg and cayenne pepper to taste. Stir cherry sauce and simmer for 5 minutes.
• Strain cherry sauce using a fine sieve or chinois. Serve Fresh Bing Cherry Sauce hot or room temperature.
• Garnish: Fresh Bing Cherry Sauce with Whole Cherries.
• *Orange Muscat Dessert Wine (Nibbia Winery, Half-Moon Bay, Ca.).
• Chef's Note: You can use any Muscat Wine.