Smoked Cherry Barbecue Sauce

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

PREP TIME

120

minutes

TOTAL TIME

160

minutes

SERVINGS

--

servings

PREP TIME

120

minutes

TOTAL TIME

160

minutes

SERVINGS

--

servings

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

Directions

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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