This flavourful Homemade Dark Cherry BBQ sauce combines the natural sweetness of cherries with the warmth of ginger, cinnamon, & rosemary.
For best results, prepare this recipe two to three days in advance. Although it can be enjoyed immediately, it really is best when it has been given time to fully develop.
Complex and full-bodied, this sauce is perfect for just about anything you plan to throw on the grill or smoker. Pair it with our Instant Pot Baby Back Ribs for an amazing BBQ experience at home.
How to Can Homemade BBQ Sauce
If canning, pour the hot bbq sauce into sterilized jars, leaving 1/4 inch headspace.
Process the jars in a water bath for 15 minutes then remove and let the jars sit undisturbed for 24 hours. Store the jars in a dark cool place for up to a year.
Looking for more Easy Homemade Recipes?
Check out some of my favourite from-scratch recipes:
A classic Greek dip recipe, Htipiti, is a simple and easy to make spicy roasted red pepper & feta dip. Watch it disappear at any party!
Make homemade soft pretzels with just a few simple ingredients! You will love the salty, chewy exterior with an incredibly soft inside.
This easy homemade Vanilla Fig Jam is perfect spread all over buttery toast or used in your favourite recipe calling for fig preserves.
How to Make Homemade Dark Cherry BBQ Sauce
Makes: 6-8 Servings | Prep time: 5 mins | Cook time: 10 mins
2 T. extra virgin olive oil
1 medium shallot, finely chopped
3-4 cloves fresh garlic, finely minced
2½ c. fresh or frozen dark cherries, pitted
1 10-oz. can diced tomatoes with green chilies, with liquid
3 T. apple cider vinegar
2 t. fresh ginger, finely minced
1½ t. ground cinnamon
½ t. smoked paprika
3 T. maple syrup
1 T. fresh rosemary, finely chopped
2 t. liquid smoke (optional)
Sea salt and black pepper, to taste
Add olive oil to Instant Pot and select the “Sauté” function on the high temperature setting. Add shallot and garlic and sauté until soft and slightly golden, approximately 3-4 minutes.
Turn Instant Pot off and add remaining ingredients, including the liquid from the tomatoes and the liquid smoke, if using. Stir to combine and season with salt and black pepper, to taste.
Add lid and lock into place. Make sure the valve is set to the “Sealing” position and set the “Manual” setting to high for 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
When finished cooking, do a quick release (QR) of the pressure according to the manufacturer’s suggestions before unlocking and removing the lid.
Transfer the sauce to a blender or food processor and puree until smooth. Use immediately or store in an airtight container in the refrigerator for 7 to 10 days.
Note: For a thicker sauce, return to the Instant Pot and bring to a low boil using the “Sauté” function set to high. Heat, stirring frequently, until the excess liquid is reduced and the sauce reaches the desired consistency.
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.