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Cherry-Bourbon BBQ Sauce

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Dried tart cherries and bourbon create the 'wow' factor in this barbecue sauce that's full of smoky, spicy goodness. Use this sauce when you want something a little more refined."

List of Ingredients

â—¦ 1 cup dried tart cherries
â—¦ â…“ cup bourbon
â—¦ 1 cup finely chopped onion
â—¦ 1 tablespoon olive oil
â—¦ 1 teaspoon smoked paprika
â—¦ 1 clove garlic, minced
â—¦ ½ cup apple cider vinegar (5% acidity)
â—¦ ½ cup firmly packed dark brown sugar
â—¦ 1 ½ cups tomato sauce
â—¦ 1 tablespoon dry mustard
â—¦ 1 tablespoon Worcestershire sauce
â—¦ 1 teaspoon salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 1 teaspoon prepared horseradish (optional)


Recipe

Combine cherries and bourbon in a microwave-safe bowl. Cover and microwave at high 30 seconds. Set aside.

Sauté onion in hot olive oil in a medium stainless steel or enameled saucepan over medium-high heat 5 to 7 minutes or until onion is tender. Add paprika and garlic; cook, stirring constantly, 1 minute. Stir in vinegar and brown sugar; cook 2 to 3 minutes or until syrupy.

Stir in tomato sauce, next four ingredients, and, if desired, horseradish. Bring to a simmer; cover and cook 20 minutes, stirring occasionally. Add reserved cherry mixture; simmer, uncovered, 5 minutes, stirring often. Remove from heat; cool slightly.

Ladle hot sauce into a hot jar, leaving ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Makes about 3 half-pint jars