Cherry Berry Bbq Sauce Recipes

BERRY BBQ SAUCE

Steps:

• In a large saucepan, combine berries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally., Stir in desired amount of barbecue sauce; cook 10-15 minutes longer or until thickened. Store in an airtight container in the refrigerator for up to 3 days.

CHERRY BERRY BBQ SAUCE

Steps:

• This is one of those dump into a pot and cook it till it is so good and thick. You'll want to stir this often so it doesn't burn. How easy is that?
• After it has cooled, strain and put it in the refrigerator .....or ....if you want it with all the good bits and pieces in it.....keep it like it is....
• This makes 3 - 4 cups depending on how long you cook it......and if you strain it or not.
• This is my baby....where all the magic and mess and magic happens....:-)

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.

BLUEBERRY-CHERRY BBQ BABY BACK RIBS

Steps:

• For the ribs: Position an oven rack in the center and preheat the oven to 325 degrees F. Peel the thin membrane off of the back side of the ribs and discard.
• In a small bowl, combine the brown sugar, coriander, paprika, mustard, 1 tablespoon salt and 1/2 teaspoon black pepper. Sprinkle evenly all over both sides of the ribs. Wrap each rack of ribs in a separate piece of aluminum foil and place on a baking sheet. Bake for 1 1/2 hours.
• For the blueberry-cherry BBQ sauce: Meanwhile, add the olive oil to a medium saucepan and place over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Add the coriander and cinnamon and cook, stirring, until fragrant, about 1 minute more. Add the cherries, blueberries, chicken broth, cider vinegar, brown sugar, chipotle chile and adobo sauce. Season with salt and pepper. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer, mashing the cherries and blueberries with a potato masher halfway through to release their juices, until the fruit is softened and the mixture is saucelike, about 15 minutes.
• Let the sauce cool briefly. Then transfer to a blender and blend until smooth (see Cook's Note). Return to the saucepan and stir in the Dijon. The sauce should nicely coat the back of a spoon. If the sauce is too thin, bring it back to a simmer and continue to reduce until the correct consistency. Reserve 1 cup in a bowl for glazing. Set aside the remainder in the saucepan and cover to keep warm.
• Once the ribs have baked 1 1/2 hours, carefully place each rack on its own baking sheet. Unwrap the ribs from the foil, keeping the foil on the baking sheet as a liner of sorts. Brush the ribs with the reserved 1 cup BBQ sauce and bake until nicely browned and tender when pierced with the tip of a sharp knife, basting once more with sauce halfway through, about 30 minutes.
• Preheat the broiler. Brush another layer of sauce on each rack of ribs and place one of the racks under the broiler until the sauce is caramelized and lightly charred, 3 to 4 minutes (be sure to watch as all broilers vary!). Repeat with the second rack of ribs.
• Transfer the reserved sauce from the saucepan to small bowls. Slice into individual ribs and serve with the sauce for dipping.

BLUEBERRY BBQ CHICKEN

Steps:

• Sauce: In a food processor, add blueberries, vinegar, and sugar. Pulse to break up the berries into a chunky pulp. Place mixture into a saucepan; add bay leaf, cinnamon stick, and crushed red pepper. Bring to a simmer over medium heat and cook, covered, 10-15 minutes.
• Remove from heat; remove cinnamon stick and bay leaf. Carefully transfer the sauce to a blender. Make sure the lid is entirely sealed to prevent sauce from spattering while you blend. Blend the sauce to a smooth consistency, starting on low speed and gradually increasing to high. When sauce is smooth, strain it through a fine-mesh strainer into a bowl.
• Transfer sauce back to the saucepan. Bring to a simmer over medium heat, uncovered, and reduce by ¼, about 5 minutes. The sauce should coat the back of a spoon, and the viscosity should be more like maple syrup than honey. Pour into a container and cool to room temperature. Makes about 2 cups. (Sauce will keep for up to 6 months refrigerated in a lidded container.)
• Prep chicken: Lay spatchcocked chicken breast side up on a wire rack fitted over a rimmed baking sheet. Season liberally on both sides with salt and pepper (about 15 turns of a pepper mill per side). Let rest at room temperature while preheating the grill, 30 minutes.
• Grill chicken: Preheat a charcoal grill to medium-high heat, about 375 F. The coals should be ashed over in some places, with red embers burning within. Move the coals to one side of the grill to create areas of both direct and indirect heat. Place the chicken skin side up on the side of the grill over the coals (direct heat). Cover and cook, 15 minutes.
• Divide the Blue Q Sauce: half should be used for basting, while the other half should be reserved for the final baste and for serving. (If the cooled sauce has thickened too much, simply reheat in a saucepan over low heat, or briefly microwave to return to its original syrupy consistency before using.) Remove the lid. Use tongs to flip the chicken over, skin side down, onto the indirect heat side of the grill. Baste the underside of the bird with Blue Q Sauce, then gently re-position back over direct heat, still skin side down. Cover and cook, 5 minutes. Repeat this process-flipping, basting, and grilling for 5 minutes at a time, covered-2-3 more times, until chicken is fully cooked. (The leg, when tugged, should become loosened from the breast. Alternatively, a thermometer placed in the thickest part of the thigh, avoiding the bone, should register 165 F.) Discard remaining basting sauce.
• Remove chicken from the grill and place on a cutting board, skin side up. Use reserved Blue Q Sauce to baste one last time and let rest, 5 minutes. Cut the chicken into 6 or 8 pieces and drizzle once more with sauce. Serve warm or at room temperature with additional sauce on the side.