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Overhead view of a jar of dark red cherry bbq sauce made with chipotle chiles. A wooden handled brush is inserted into the jar of sauce.
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4.67 from 3 votes

Cherry Chipotle BBQ Sauce

Try cherry chipotle BBQ sauce made with black cherries and chipotle chiles. With loads of flavor and a little sweet heat, this fruity barbecue sauce is so tasty on chicken, pork, burgers, or bratwurst. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Sauces & Marinades
Cuisine: American
Servings: 20 (makes 2 ½ cups)
Author: Rachel Gurk

Ingredients

  • 1 chipotle pepper (from 7 ounce can of chipotle peppers in adobo sauce)
  • 1 tablespoon adobo sauce (from canned chipotle peppers)
  • 1 cup ketchup
  • 1 cup pitted sweet black cherries (fresh or frozen)
  • ⅓ cup dark brown sugar (light brown sugar is okay, too)
  • ¼ cup apple cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground mustard powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • Remove one chipotle pepper from the canned peppers in adobe sauce (see note). Mince it finely, removing the seeds first if you prefer a less spicy sauce. You'll also need 1 tablespoon of the adobo sauce.
  • Combine all ingredients in a small saucepan, mixing well.
    1 chipotle pepper, 1 tablespoon adobo sauce, 1 cup ketchup, 1 cup pitted sweet black cherries, ⅓ cup dark brown sugar, ¼ cup apple cider vinegar, 2 tablespoons molasses, 1 tablespoon Worcestershire sauce, 2 teaspoons ground mustard powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
  • Bring the sauce to a simmer over medium-high heat, stirring frequently. Reduce the heat to medium-low; simmer the sauce for 30 to 40 minutes, stirring frequently, until cherries have broken down and sauce is desired consistency. Be careful of hot splatters; I usually partially cover the pan. If cherries remain whole, press them against the sides of the pan with a spoon to break them down. 
  • The sauce can be served immediately, or cooled to room temperature, and then refrigerated to serve later.

Video

Notes

  • Adjust the spice level: For less heat, remove the seeds from chipotle, or use half of the chipotle instead of the whole thing. The peppers vary a lot in size so use your best judgment. If you like a spicy BBQ sauce, feel free to add extra peppers. Once the sauce is cooked, if you taste it and decide you'd like it more spicy, add the desired amount of cayenne pepper. 
  • Try a different fruit: Blueberries, either fresh or frozen, are a great choice. You could also substitute tart red cherries; in that case, I would increase the amount of brown sugar to ½ cup. Another option to try: substitute orange marmalade for the cherries, and orange juice for the cider vinegar. One of these days, I'm going to try chopped rhubarb! 
  • Storage/freezing: Refrigerate cooled barbecue sauce in a tightly covered container or jar for up to a week. To freeze, cool the chipotle BBQ sauce to room temperature. Freeze in cubes or in freezer bags with the air pressed out. It will keep for up to 3 months or more in the freezer. Thaw in the refrigerator. Stir well before serving.

Nutrition

Serving: 2tablespoons | Calories: 41kcal | Carbohydrates: 10g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 335mg | Potassium: 93mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.3mg

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