Cherry Chipotle BBQ Sauce
June, 2016 · By Coryanne Ettiene
Compensation for this post was provided by Cobblestone Bread Co.™ and Big Green Egg® via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co.™, Big Green Egg®, or AOL.
When it comes to summer entertaining, causal over complicated is my approach to party planning, because when good food and good friends come together, the last thing I want is formality getting in the way of a good time; which is why when given the option, I’ll grill every time. Creating a BBQ menu is easy: great steak, quality buns and a crowd pleasing Cherry BBQ Sauce. For that reason, I’ve partnered with Cobblestone Bread Co™ and Big Green Egg® to create this post for you sharing my recipe for Cherry Chipotle BBQ Sauce.
And while I may be saying no to a day spent putting together elaborate party décor and place cards, I am saying yes to a day spent getting my garden ready and fluffing my outdoor pillows. If I have learned anything since moving to Texas, it is that the best way to captivate your guests is with a comfortable spot in the shade, and a fabulous homemade BBQ Sauce. And my recipe for a Cherry Chipotle BBQ sauce is everything I love about grilling in a homemade bottle of summer goodness.
If I am honest, BBQ sauce has never been one of those sauces that makes me weak in the knees, until I started exploring ways to give it a taste of heat and sweet without being too much of either one. Mixing the heat and smoke of the chipotle pepper with the sweet tang of a fresh cherries pairs well with every summer grilling recipe; it sweetens ribs, adds smoke to chicken and makes an average burger extra ordinary.
Cherry Chipolte BBQ Sauce
- 3 Cups of fresh cherries, pitted
- 2 tablespoons of tomato paste
- 2 tablespoons apple cider vinegar
- 1/4 cup molasses
- 1 1/2 teaspoons canned chipotle peppers in adobo sauce
- 1/3 cup pulp free orange juice
- 1 tablespoon of fresh lemon zest
- 2 Tablespoons of salt
- 2 tablespoons butter
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
Add the butter and onions to a sauce-pan. Simmer on low heat until the onions soften, and then add the garlic and cook for another 2 minutes before adding the vinegar, cherries and orange juice. Simmer the blend for 5 minutes until the cherries start to soften, and then add the remaining ingredients, stirring the pot until everything is fully blended. Allow the pot to gently simmer for a further 20 minutes before using your immersion blender to liquefy the sauce. Allow the sauce to cool before storing in a jar or applying to your BBQ chicken, pork or lamb.
By far my favorite grilling feast is a perfectly cooked brisket slathered in Cherry Chipotle BBQ and then cooked in the Big Green Egg®; it is so tender and irresistible that your grilling invitation should come with a disclaimer that as the cook, you have the right to nibble a taste with your fingers before dishing up plates for your guests. But I digress… place a generous pile of brisket on a Cobblestone Bread Co™ Toasted Onion Roll, add a dollop of BBQ sauce, and tuck in like no one is looking.
Because this BBQ sauce is so quick and simple to make, I like to make it a day in advance to allow it to rest and steep a bit; but if time is not on your side, dish it up right away. Either way make sure that you have enough to allow your guest a little extra; or even better, make loads so you can jar the extra sauce for take home presents with the recipe tied to the jar.