Cherry Bourbon BBQ Sauce

The recipe

Ingredients

• 2 cups pitted dark sweet cherries, fresh or frozen (thawed), chopped
• 1/2 cup bourbon (or 1/2 cup apple juice plus 1 tsp vanilla for no alcohol)
• 1 1/2 cups ketchup
• 1/3 cup apple cider vinegar
• 1/3 cup packed dark brown sugar
• 2 tbsp molasses
• 1 tbsp Worcestershire sauce
• 1 tbsp butter
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp coarse black pepper
• 1/2 tsp kosher salt
• 1/4–1/2 tsp red pepper flakes (optional)

Steps

1. Melt the butter in a medium saucepan over medium heat. Add the onion and cook 4–5 minutes, until soft. Add the garlic and cook 30 seconds.
2. Add the cherries and cook 5 minutes, stirring, until they start to break down and release their juice.
3. Take the pan off the heat before adding the bourbon, since alcohol can flare near a flame. Stir in the bourbon, then return the pan to the heat and simmer 3–4 minutes.
4. Stir in the ketchup, vinegar, brown sugar, molasses, Worcestershire, paprika, chili powder, black pepper, salt and red pepper flakes.
5. Bring to a gentle boil, then lower the heat and simmer uncovered for 20–25 minutes, stirring often, until thick enough to coat a spoon.
6. For a smooth sauce, blend it with a stick blender or in a blender (let it cool a bit first and vent the lid). Leave it chunky if you like bits of fruit.
7. Taste and adjust. Add a splash of vinegar for more tang or a spoonful of brown sugar for more sweetness.
8. To glaze, brush it on during the last 15–20 minutes of cooking so the sugar sets without burning.