Try making this Cherry BBQ Sauce, it tastes phenomenal on ribs and chicken!

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped
  • 1 cup tomato ketchup
  • 2/3 cup brown sugar
  • 1/4 cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground mustard
  • 1/2 teaspoon pepper

Directions

  1. In a large saucepan, saute onion in butter until tender.
  2. Add garlic; cook 1 minute longer. Stir in the remaining ingredients.
  3. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

Apricot BBQ sauce
Sweet and tangy, this sauce is great on grilled chicken!

Ingredients

  • 6 large apricots chopped small
  • 1 can tomato puree
  • 4 dashes Worcestershire sauce
  • 2 tablespoons honey
  • 1/4 cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon onion power
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt & pepper to taste

Directions

  1. Add all ingredients to a medium saucepan on medium-high heat. Give it a stir. Bring it to the boil, and then reduce the heat to medium-low. Cover it with the lid slightly ajar. Let it simmer for 20 minutes, giving it a stir every 5-10 minutes or so, just to prevent it from burning on the bottom.
  2. After about 20 minutes, the apricots should be very soft. Using a potato masher, mash the apricots. Give it a taste and adjust seasonings as needed (or add more sugar or vinegar to adjust taste). Cover again, with the lid slightly ajar, and continue simmering the sauce for another 20 minutes or so, again stirring every 5-10 minutes.
  3. If the sauce looks thick enough for your taste, remove it from the heat and let it cool for at least 20 minutes prior to transferring it to sterilised airtight jars. The sauce should keep for about a week in the fridge.

Raspberry BBQ Sauce, perfect on chicken and pork.

Ingredients

  • 1/2 cup tomato ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons white vinegar
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 cup fresh raspberries

Directions

  1. Add the ketchup, brown sugar, white vinegar, onion powder, and garlic powder to a small bowl and whisk until well combined.
  2. Puree the raspberries in a blender.
  3. To remove the seeds, strain the raspberries through a fine mesh strainer over the small bowl of sauce until only seeds remain in the strainer.
  4. Whisk the raspberries puree into the barbecue sauce until fully blended.
  5. Refrigerate until needed.