Cherry Barbecue Sauce
By GaryGlen
Slightly south of our smokehouse in east Tennessee grew several cherry trees. Quite productive little things, I might add. Not to be wasteful of what “God has given”, Mama's cherry cobbler was to die for! ...although Daddy's cherry barbecue sauce didn't trail far behind.
From smoked ribs, pulled pork sandwiches to chicken or sausage, Daddy rarely took anything out of the smokehouse that wasn't going to be accompanied by his cherry barbecue sauce.
I've since moved from the family farm to seek my fame and fortune in the big city. How I miss those cherry trees! Although my craving for Mama's cherry cobbler seems satisfied by my regular visits, my day-to-day culinary needs demand that I keep on hand some of Daddy's cherry barbecue sauce.
During one of my Thanksgivings back home, I mentioned how I missed Daddy's cherry barbecue sauce and how impossible it would be for me to make, since there were zip for cherry trees in my apartment complex.
Daddy responded! After an hour or so at his small workbench in the shed, he handed me a pencil written recipe of his “city slicker” version of cherry barbecue sauce. This was the Holy Grail for me! After tried and true testing, this was the real deal! And no pits to mess with!
My Favorite: Spread some on Grilled Salmon and place on a bed of Wild Rice. Serve with a California
Chardonnay. (hey, I know it's a barbecue rib site, but I like Salmon too!)
Nonetheless, here's Daddy's “City Slicker” version of his cherry barbecue sauce. Enjoy!
In a 1-quart sauce pan:
Add a 12-oz. jar (1-cup) of Cherry Preserves (The cherry pieces are the secret)
1-cup of Ketchup
1/4-cup of Vinegar
1/4-cup of Molasses
A teaspoon each of Garlic Powder, Salt, and Cayenne Pepper
A tablespoon of Worcestershire Sauce
Heat mixture over a medium heat while stirring. Once the Cherry Preserves begin to liquify, reduce heat to low and simmer while stirring. Five minutes should do. Add more Cayenne Pepper per taste.
A Few Tools to Assure an Excellent Barbecue Sauce.
About the Author
GaryGlen is a freelance writer and website developer with an extreme lust for food, drink and general frolic. He's a regular contributor to ezines, A/C Content as well as other article publication sites. He also serves as a guest contributor to several food related blogs.
Share his passion for barbecue at TopRibs or at BarbecuedChicken . Explore his decadence at GlobalWineSales, CigarExpo or at ItalianCheese
You're invited to follow him on Twitter.