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Bing Cherry Barbecue Sauce

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Cherries are cherished when in season, and this incredible grilling sauce absolutely does them justice. Light the grill and slather this fun and fruity sauce on slow-cooked ribs or chicken skewers, or toss with pulled pork for the best meal on a bun you've ever had."

List of Ingredients

â—¦ 5 pounds tomatoes
â—¦ 3 ½ pounds Bing cherries or any other sweet cherry variety
â—¦ 4 cloves garlic, crushed
â—¦ 3 cups diced yellow onion
â—¦ 2 cups cider vinegar
â—¦ 3 cups brown sugar
â—¦ 1 cup white vinegar
â—¦ 2 tablespoons chili powder
â—¦ 2 teaspoons ground cumin
â—¦ 2 teaspoons cinnamon
â—¦ 1 ½ teaspoons salt


Recipe

Using a sharp knife, score an X in the bottom of each tomato. Submerge the tomatoes in a large pot of boiling water for 1 minute, then transfer with a slotted spoon to a large bowl of cold water. (You may prefer to do this in batches.)

Slip off and discard the skins. Chop the tomatoes into chunks, adding them to a large, heavy-bottomed pot.

Rinse the cherries under cool running water. Discard the stems and remove the pits. Add the cherries to the pot, along with the garlic, onion, and cider vinegar. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered and stirring occasionally, for 30 minutes.

Purée the works using an immersion blender (or in a standard blender, working in batches). Stir in the brown sugar, white vinegar, chili powder, cumin, cinnamon, and salt. Bring back up to a boil over high heat. Reduce the heat to medium and simmer, uncovered and stirring occasionally, for another 90 minutes. Remove from the heat.

Ladle into five clean pint jars, leaving a ½-inch headspace. Process in a boiling water bath canner for 20 minutes.

Makes five (1-pint) jars