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Cherry Balsamic Barbecue Sauce is easy to make, sweet, tangy and oh so delicious on just about anything! Stock up on some fresh cherries and let’s get cooking!

Freshly made Cherry Balsamic Barbecue Sauce in a mason jar

Oh. My. This stuff is delicious! It is sweet, with that wonderful cherry flavor. You could throw a jalapeno in the mix to give it a kick, but I kept it straight forward to maximize the ways I could use it. Whether you use it as a BBQ sauce or glaze, a sauce over some braised meat, or a dip you’ll have yourself the beautiful flavors of summer in a bright, flavorful barbecue sauce.

TIP: Using fresh cherries and wonder how you should pit them? I slice off the stem and then just use my fingers to pinch the pit out. It’s actually super easy and makes it go a lot faster than trying to slice off all the flesh of the cherry around the pit.

  • What should I make with cherry balsamic barbecue sauce?

    Cherry Balsamic Barbecue Sauce goes fantastic with roast chicken or even ribs! You can use this in place of traditional barbecue sauce in practically any recipe.
  • How long will it last in the fridge?

    Homemade barbecue sauce does not keep as long as store bought, so you will want to use all of your barbecue sauce within 1 week, and keep it stored in the fridge. 
  • Can I use frozen cherries? 

    Yes! If you want to use frozen cherries simply let them thaw on the counter before using. You may even find already pitted frozen cherries at your grocery store, saving you some time!

If you like this recipe, you may be interested in these other delicious cooking basics recipes:

A jar of cherry bbq sauce sitting next to cherries and a spoon full of the sauce.
Ingredients
  • 2 tablespoons olive oil
  • 1 sweet onion diced
  • 2 garlic cloves minced
  • 2 cups dark sweet cherries pitted and stems removed
  • 1 cup ketchup
  • 2/3 cup brown sugar
  • 1/3 cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground mustard
  • 1/2 teaspoon black pepper
Instructions
  • Heat the olive oil in a large saucepan over medium-high heat. Add in the onion and saute for about 5 minutes. Add in the garlic and saute for another minute or two.
  • Stir in the cherries, ketchup, brown sugar, balsamic, worcestershire sauce, ground mustard, and black pepper.
  • Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  • Transfer to a blender or food processor(or keep it in the pan and use an immersion blender). Blend until smooth.
  • Return to pan. Bring it back to a simmer and continue simmering for another 10 minutes.
Notes
*Recipe adapted from Backyard Living May/June 2006
Course: Cooking Basics
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