Looking to take your BBQ to the next level? This homemade dark cherry BBQ sauce is a total crowd pleaser for your next BBQ. Best of all, you can tweak it to your taste by adding more or less heat as you would like. It has the antioxidant power of dark cherries to make it dare I say, almost healthy?
Why make your own BBQ sauce?
I’ve been exclusively making my own BBQ sauce for years. BBQ is one of those things that is easy to do, yet time consuming. Why not go the extra mile with your own homemade BBQ sauce?
When you’re cooking at home, there are so many things that you can control. You know what’s in your bbq sauce and the quality of ingredients used to make it. It’s also possible to adjust how strong or mild the flavor is by adding more or less of a certain ingredient. The result is an exceptional homemade bbq sauce that tastes better and has fewer preservatives than store-bought sauces.
Making your own BBQ sauce can sound intimidating if you’ve never done it before, but it is actually quite simple.
How to make BBQ sauce at home
Believe it or not, you probably have everything you need to make BBQ sauce in your pantry already.
Some of the key ingredients are canned tomatoes, apple cider vinegar, garlic, maple syrup, and of course, black cherries.
You can add spices like cinnamon, paprika, or even cayenne pepper to really make your BBQ sauce perfect. You can also easily double or even triple your recipe if you’re having a big BBQ!
Easy Instant Pot BBQ Sauce
This recipe is made even easier with the Instant Pot. You can sauté your garlic, then add your ingredients and cook on high pressure for just 10 minutes.
Once it has finished, use an immersion blender or transfer to a blender to and blend until you reach your desired consistency.
For thicker BBQ sauce, simply switch your Instant Pot back to sauté and allow it to cook down to your favorite thickness.
How long does homemade BBQ sauce last?
After your BBQ sauce is made, store it in the refrigerator for 7-10 days. We like to use mason jars for storage.
Homemade Dark Cherry BBQ Sauce
- Instant Pot or Electric Pressure Cooker
- 2 T. extra virgin olive oil
- 1 medium shallot finely chopped
- 3-4 cloves fresh garlic finely minced
- 2½ c. fresh or frozen dark cherries pitted
- 1 10- oz. can diced tomatoes with green chilies with liquid
- 3 T. apple cider vinegar
- 2 t. fresh ginger finely minced
- 1½ t. ground cinnamon
- ½ t. smoked paprika
- 3 T. maple syrup
- 1 T. fresh rosemary finely chopped
- Sea salt and black pepper to taste
- Add olive oil to Instant Pot and select the “Sauté” function on the high temperature setting. Add shallot and garlic and sauté until soft and slightly golden, approximately 3-4 minutes.
- Turn Instant Pot off and add remaining ingredients, including the liquid from the tomatoes and the liquid smoke, if using. Stir to combine and season with salt and black pepper, to taste.
- Add lid and lock into place. Make sure the valve is set to the “Sealing” position and set the “Manual” setting to high for 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
- When finished cooking, do a quick release (QR) of the pressure according to the manufacturer’s suggestions before unlocking and removing the lid.
- Transfer the sauce to a blender or food processor and puree until smooth. Use immediately or store in an airtight container in the refrigerator for 7 to 10 days.