Recipe Cherry Mustard Barbecue Sauce

[The Late Night Gourmet]

Yet another recipe inspired by @detroitdad's excellent Blueberry Barbecue Sauce recipe. The cherries worked out particularly well.

Ingredients

2 pounds cherries
1/3 cup apple vinegar
1/2 onion diced
1/4 cup brown mustard
1 tablespoon Worcestershire sauce
1 serrano pepper diced
1 large tomato cored and diced (or 8 ounces canned tomatoes)

Instructions

1. Pit the cherries. If you don't own a cherry pitter, use a chopstick: remove the stem, and push through the stem end until the pit comes out.

2. Combine all ingredients in a pot.

3. Cook on medium heat, stirring occasionally, for about 30 minutes. You will feel tempted to stop early, but don’t: the extra time is needed to boil off the moisture and soften the vegetables. Otherwise, you’ll end up with a thin sauce.

4. Purée in food processor.

5. Store in glass jars. Allow to cool slightly before refrigerating.

 

[medtran49]

Re pitting cherries, you can also smack them with the flat of the knife like you would do with garlic cloves. Olives with pits can be done this way too.

 

[The Late Night Gourmet]

Re pitting cherries, you can also smack them with the flat of the knife like you would do with garlic cloves. Olives with pits can be done this way too.

I imagine it's a good idea to wear a red apron, and clear everything out of harms way if you value the color (particularly white things). It was all I could do to keep spatter down doing it the way I did it. But, maybe if I covered it with plastic wrap first...?

 

[medtran49]

I imagine it's a good idea to wear a red apron, and clear everything out of harms way if you value the color (particularly white things). It was all I could do to keep spatter down doing it the way I did it. But, maybe if I covered it with plastic wrap first...?

Well, it's not like you would smack it hard enough to flatten it. Just hard enough to break the flesh open some. I get some splatter on the cutting board and counter, but really not that much. I also wear comfy around the house clothes when cooking so if they get a little splatter, eh...no biggie.

I'd probably put them in a plastic bag if I was worried about mess. You'd also collect all the juice that way.

 

[TodayInTheKitchen]

I imagine it's a good idea to wear a red apron, and clear everything out of harms way if you value the color (particularly white things). It was all I could do to keep spatter down doing it the way I did it. But, maybe if I covered it with plastic wrap first...?

Or you could just wear a "Today in the Kitchen" T-Shirt...

 

[rascal]

Cherries are out of season here,dam.

Russ

 

[medtran49]

Cherries are out of season here,dam.

Russ

So use thawed, well drained, frozen cherries.

 

[rascal]

So use thawed, well drained, frozen cherries.

Never seen them frozen, I'll have to look.

Russ