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.

Pam Lolley
Source: EatingWell Magazine, January/February 2019


Recipe Summary

10 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

54 calories; protein 0.4g 1% DV; carbohydrates 10.5g 3% DV; dietary fiber 0.5g 2% DV; sugars 8.8g; fat 1.6g 2% DV; saturated fat 0.9g 5% DV; cholesterol 3.8mg 1% DV; vitamin a iu 264.1IU 5% DV; vitamin c 1.5mg 3% DV; folate 3.6mcg 1% DV; calcium 12.5mg 1% DV; iron 0.2mg 1% DV; magnesium 4.4mg 2% DV; potassium 72.3mg 2% DV; sodium 232.6mg 9% DV; added sugar 7g.