Cherry Barbecue Sauce
Cherry barbecue sauce made in the Instant Pot combines the natural sweetness of cherries and maple syrup with the welcoming warmth of ginger, cinnamon, and rosemary.
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 medium shallot finely chopped
- 3-4 cloves fresh garlic finely minced
- 2½ cups fresh or frozen dark cherries pitted
- 1 10- oz. can diced tomatoes with green chilies with liquid
- 3 Tablespoons apple cider vinegar
- 2 teaspoons fresh ginger finely minced
- 1½ teaspoons ground cinnamon
- 1/2 teaspoon smoked paprika
- 3 Tablespoons maple syrup
- 1 Tablespoon fresh rosemary finely chopped
- 2 teaspoons liquid smoke optional
- Salt and black pepper to taste
Instructions
- Add olive oil to Instant Pot and select the “Sauté” function on the high-temperature setting. Add shallot and garlic and sauté until soft and slightly golden, approximately 3-4 minutes.
- Turn Instant Pot off and add the remaining ingredients, including the liquid from the tomatoes. Stir to combine and season with salt and black pepper, to taste.
- Add lid and lock into place. Make sure the valve is set to the “Sealing” position and set the “Manual” setting to high for 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
- When finished cooking, do a quick release of the pressure according to the manufacturer’s suggestions before unlocking and removing the lid.
- Transfer the sauce to a blender or food processor or use an immersion blender and puree until smooth.
- Use immediately or store in an airtight container in the refrigerator for 7 to 10 days.
Notes
For a thicker sauce, return to the Instant Pot and bring to a low boil using the “Sauté” function set to high. Heat, stirring frequently until the excess liquid is reduced and the sauce reaches the desired consistency.