Growing up in Oklahoma and Texas, I was raised on BBQ. My dad had a huge smoker and would occasionally cater events with his famous brisket. I ran the cash register at a fair one weekend when I was about 9 years old and realized at the end of the day I had given every customer an extra dollar back in change – luckily I’ve learned to count, and now I’m making barbeque of my own! Progress.
This Cherry BBQ Sauce is tomato free but still has the smokey sweet tang you’d expect, and it’s totally Autoimmune Protocol approved! I’ve marinated and thrown it on grilled chicken, used it as a dip for Baked Sweet Potato Fries, and would love to try it on some smoked brisket!
Cherry BBQ Sauce
Makes around 3 Cups
24 oz Dark Sweet Cherries, frozen
2 cups Black Cherry Juice
3 tbsp Lemon Juice
1 tsp Salt
1/2 tsp Granulated Garlic
1/2 tsp Granulated Onion
1/4 tsp Cinnamon
Dump everything except the lemon juice into a medium sauce pan over medium-high heat, bring to a boil simmer until liquid has reduced by half – about 30 minutes. Pour into a blender or food processor and mix until smooth, add the lemon juice and mix well again, pour back into the pot and heat to reduce to desired thickness – about 10-15 additional minutes.
Store refrigerated in an airtight container for a week or so.
