Recipe of the month: Cherry BBQ Sauce

The peak season for cherries usually runs from late June through early August. July is often considered the height of cherry season, particularly for sweet varieties like Bing and Rainier cherries. Although it might be most convenient to get your cherries from the supermarket, you might also consider making the trip to Herrle’s Country Farm Market (towards St. Agatha, just outside Waterloo) or the St. Jacobs Farmer’s Market, both of which will have plenty of options for cherries and other fruits at reasonable prices. In season, cherries cost approximately $5/kg (that is a lot of cherries!)

This month, liven up your barbecues with this amazing cherry barbecue sauce!

Instructions:

1. Prepare the Cherries:
   • If using fresh cherries, pit them first. If using frozen cherries, let them thaw.
   • If you don’t have an immersion blender, chop the cherries as finely as possible.
2. Cook the Cherries:
   • In a medium pan, combine the cherries and 1/4 cup of water. Cook over medium heat, stirring occasionally, until the cherries are soft (about 10 minutes).
3. Blend the Sauce:
   • Use an immersion blender or transfer the cherries to a blender. Blend until smooth. If you don’t have an immersion blender, you can use a potato masher. Sauce with not be as smooth but it will still taste great.
4. Combine Ingredients:
   • Return the blended cherries to the saucepan. Add ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, soy sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper (optional).
5. Simmer the Sauce:
   • Bring the mixture to a simmer over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens (about 20-30 minutes).
6. Season and Store:
   • Season with salt and black pepper to taste. Let the sauce cool, then transfer it to a jar or airtight container. Store in the refrigerator for up to 2 weeks.