Cherry Barbecue Sauce
Author: 
Cook time: 
Total time: 
Serves: 0.5 litre
 
Ingredients
  • 1 Onion, diced
  • 2 Garlic cloves, minced
  • 200g Soft brown sugar
  • 200ml Passata
  • 150g Cherries, stoned and halved
  • 4 Tsp Mustard
  • 4 Tbsp Worcestershire sauce
  • 1 Tsp Smoked paprika
  • 1 Tsp Chilli powder
  • ¼ Tsp Salt
  • Extras
  • For a richer, earthier sauce add 50ml strong coffee
  • For an extra smoky sauce add ¼ tsp liquid smoke
  • For a warmer sauce add ¼ tsp all spice
  • For a whisky barbecue sauce add 50ml whisky
  • For a stout barbecue sauce swap 100ml of passata for 100ml of stout.
Method
  1. In a large saucepan on a medium heat, add a tablespoon of oil and fry the onions until translucent.
  2. Add the garlic and cook for a further 3 minutes, stirring often.
  3. Add the remaining ingredients, including your chosen extras from the list above. Stir well to combine.
  4. Bring the contents to a boil then reduce to a simmer. Allow to simmer for at least 30 minutes, stirring occasionally.
  5. After 30minutes the sauce should be thick enough to coat the back of a spoon when dipped in.
  6. Transfer the contents to a blender and pulse until smooth.
  7. Store in an airtight container and refrigerate for up to two weeks.Alternatively, follow these additional instructions to can and preserve the sauce so it can be stored at ambient temperature for up to 1 year:
Sterilising the jars
  1. Add the jars to a large pan and cover with water. Bring to a boil and boil for ten minutes. Turn the heat off and leave the jars in the water until ready to use. Do the same in a separate pan for the lids or rubber seals
For screw top jars:
  1. Add the sauce to the hot jars and tighten the lids. Leave to cool.
  2. Before storing, check to ensure a vacuum has formed. The lids should have 'popped' in, becoming slightly concave. If using a two part lid with a metal screw band, remove the band once cooled and the flat vacuum seal should remain firmly in place.
  3. If any have failed to seal, follow the instructions below to process in a water bath.
For clip top jars:
  1. Close the lids and add the filled jars to a large pan. Cover with water and bring to a boil. Boil for thirty minutes then leave until the water is completely cool before removing. To check the seal, unclip the jar and lift the jar by the lid alone. It should stay firmly sealed.
Recipe by A Life of Geekery at http://www.alifeofgeekery.co.uk/2015/08/cherry-barbecue-sauce.html

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