Cherry Barbecue Sauce Recipe for Pork or Chicken
The unique blend of black cherry soda, cherry preserves, and a touch of barbecue sauce creates a delicious cherry barbecue sauce perfect for ribs or chicken. Make sure you whisk the slurry thoroughly into the sauce and keep stirring as it simmers to achieve that perfect thickness. Once you try this sweet and delicious recipe, you’ll never want to go back to plain old store-bought barbecue sauce.
Cherry Barbecue Sauce
Ingredients
Base
- 6 ounces black cherry soda ¾ cup (you will need an additional tablespoon for the slurry so don’t drink the rest of it just yet!)
- ½ cup cherry preserves
- 2 tablespoons red wine vinegar
- 1 ½ tablespoons barbecue sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons soy sauce
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ teaspoon coarsely ground pepper
- pinch of salt
Slurry for Thickening
- 1 tablespoon cornstarch
- 1 tablespoon cherry soda
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Instructions
- Combine base ingredients in a saucepan. In a medium saucepan, whisk together the 6 ounces of black cherry soda, cherry preserves, red wine vinegar, barbecue sauce, dijon mustard, soy sauce, ground ginger, garlic powder, pepper, and salt.
- Make slurry. In a separate small bowl, whisk together the remaining tablespoon of black cherry soda and the cornstarch to make a slurry.
- Heat to thicken. Whisk into sauce and bring to a simmer, whisking often until the sauce thickens. Remove from heat and refrigerate for later use or brush on ribs.
Notes
Nutrition
There’s something about the combination of cherry preserves and barbecue sauce that hits the spot every time. It’s a staple in our kitchen in the early summer when we’re all still excited to grill.
I hope you enjoy it as much as we do!
Key Ingredients and Tools
When making this recipe, a few ingredients and tools can make a big difference. Here are some key items to keep in mind:
- Cherry preserves. Found in the jam and jelly section, this ingredient adds depth and sweetness to the sauce.
- Red wine vinegar. This provides a tangy contrast to the sweetness of the cherries and can usually be found with other vinegars.
- Dijon mustard. It adds a slight kick and complexity to the sauce; regular yellow mustard won’t give the same result.
- Cornstarch. Essential for thickening the sauce, it helps achieve the perfect consistency.
- Whisk. Using a whisk is crucial for incorporating the slurry smoothly into the sauce without lumps.
These items are key to ensuring your cherry barbecue sauce turns out perfectly.
Troubleshooting and Help
I wouldn’t! You’ll basically have to to cook them down with sugar first to make a jam.
No problem! You can use regular cherry soda or even a cola if you’re in a pinch. The flavor will be a bit different, but still tasty.
The sauce will keep well for up to a week in an airtight container. It’s perfect for making ahead of time.
Yes, you can freeze the sauce in a sealed container for up to three months. Just thaw it in the fridge overnight before using it.
If you don’t have red wine vinegar, apple cider vinegar or even white wine vinegar can work. The flavor might change slightly, but it will still be delicious.
Feel free to reach out if you have any questions or need more tips on making this recipe right!
I hope you enjoy making and savoring this sauce as much as I do. It’s perfect for grilling season or any time you want to add something special to your dishes. Give it a try, and let me know how it turns out for you.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.