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erinjourney

Smoked Cherry Barbecue Sauce

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This smoked cherry barbecue sauce is sumptuous, smoky, and sweet! Without nightshades, it is an autoimmune protocol paleo friendly sauce!

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Rate this recipe 4.6/5 (15 Votes)

Ingredients

  • 2 tablespoons organic extra virgin coconut oil
  • 1 large organic yellow onion, chopped
  • 6 cloves organic garlic, pressed or grated
  • 3 cups pitted organic cherries, smoked
  • 1/4 cup organic maple syrup
  • 1/4 cup organic apple cider vinegar
  • 1 teaspoon Himalayan sea salt

Details

Preparation time 120mins
Cooking time 160mins

Preparation

Step 1

To smoke the cherries:
Put the cherries in a wire colander and load them into the smoker {I use a Little Chief smoker}. Let them smoke anywhere from two to four hours and check the chips every 30 minutes. Use fresh cherries or frozen/thawed/drained/patted dry cherries. I have used both applewood and cherrywood with great results.

For the sauce:
Heat the coconut oil in a cast iron skillet on medium heat. Once it is heated, cook the chopped onion for 7-10 minutes.
Add the garlic and cook just about two minutes.
Add the smoked cherries, maple syrup, apple cider vinegar Himalayan sea salt.
Cook, uncovered, for 20-30 minutes. You will want the mixture to thicken a bit.
Transfer everything to a blender or food processor and blitz until mixed.
Serve immediately or pour into Mason jar{s} and let cool before storing in the fridge.

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