This tangy, sweet-and-spicy take on barbecue sauce has a nice balance of vinegar, sweetness from the cherries and spice from the chili powder. Try it with pork tenderloin or steak.
Combine cherries, onion, vinegar, ketchup, brown sugar, water, garlic, chile powder and cumin in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until the onion is tender, 15 to 20 minutes.
Transfer the mixture to a blender. Remove the center piece of the lid (so steam can escape) ; secure the lid and place a towel over the opening. Process until smooth, about 30 seconds. Add butter and salt; process until smooth.
1/2 fat, 1/2 other carbohydrate