I love trying different BBQ sauces, and while I have my favorites, I think this cherry bourbon sauce from the All New Ball Book of Canning and Preserving is going to be a new favorite. It’s definitely a small batch recipe, which is nice if you aren’t sure something will be to your liking, but as I was licking the bottom of the pot, I’ve decided I’m definitely making this one again. Recipe is super easy, and I had most of the ingredients on hand in my pantry, so it was quick to throw together.

While I didn’t have prepared horseradish on hand, I did have horseradish powder in my pantry, so I used that instead at the same amount listed in the recipe. I have always added horseradish when making my own BBQ sauce, but if you prefer less heat in yours, feel free to omit this. I also didn’t have tomato sauce in the pantry, but I did have large cans of tomato paste on hand (from a misbuy when I thought I’d picked up tomato sauce!). This was an easy fix – mix 1 part tomato paste to an equal part water (and perhaps a bit more water) and mix until you reach the consistency of tomato sauce. – very easy to do in a blender.

Cherry Bourbon BBQ Sauce

1 cup dried tart cherries

1/3 cup bourbon

1 cup finely chopped onion

1 tablespoon olive oil

1 teaspoon smoked paprika

1 garlic clove, minced

1/2 cup apple cider vinegar (5% acidity)

1/2 cup firmly packed dark brown sugar

1-1/2 cups tomato sauce

1 tablespoon dry mustard

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon prepared horseradish (optional)

Combine cherries and bourbon in a microwave-safe bowl. Cover and microwave on high for 30 seconds. Set aside.

Saute onion in hot olive oil in a medium stainless steel or enameled saucepan over medium-high heat for 5 to 7 minutes or until onion is tender. Add paprika and garlic; cook, stirring constantly, for 1 additional minute. Stir in vinegar and brown sugar; cook 2 to 3 minutes or until syrupy.

Stir in tomato sauce, next 4 ingredients, and, if desired, horseradish. Bring to a simmer. Cover and cook 20 minutes, stirring occasionally. Add reserved cherry mixture. Simmer, uncovered, 5 minutes, stirring often. Remove from heat. Cool slightly.

Process sauce in a blender until smooth. Return to saucepan. Bring to a boil.

Ladle hot sauce into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust until fingertip tight. Place in boiling water canner. Repeat until all jars are filled.

Process jars for 15 minutes, adjusting for altitude. Turn off heat. Remove lid and let jars stand for 5 minutes (helps to prevent siphoning). Remove jars and cool.

Yield: About 3 half pints

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