Cheerwine Barbecue Sauce Recipe: Cherry-Cola Infused Tangy Sweetness

This barbecue sauce captures the unique cherry-cola flavor of Cheerwine for a tangy-sweet glaze that elevates any grilled dish. The secret is reducing the soda to concentrate its distinctive taste.

With simple ingredients and 10 minutes of simmering, you’ll have a restaurant-quality sauce that’s perfect for brushing on ribs, chicken, or burgers during cooking.

Ingredients for Cheerwine Barbecue Sauce

Ten ingredients transform Cheerwine into a tangy, sweet, restaurant-quality glaze with minimal effort.

The Cheerwine is non-negotiable here—North Carolina-based stores or online retailers like Amazon are your best bet if you’re outside the South. Glass-bottled Cheerwine tastes more authentic than canned. For the ketchup, Heinz or Hunt’s deliver consistent quality. The vinegar should be raw and unfiltered for complexity, though standard apple cider vinegar works in a pinch.

No Cheerwine? Cherry cola plus a splash of maraschino cherry juice mimics the flavor, but it won’t be the same. Balsamic vinegar can substitute for apple cider at half the amount. Skip the Worcestershire? A dash of soy sauce plus lemon juice offers similar umami. For heat, a pinch of cayenne or hot sauce blends seamlessly without overpowering.

This sauce keeps beautifully. Store in an airtight jar in the fridge for up to 2 weeks, or freeze in portions for 3 months. The flavors deepen after a day, so make it ahead if possible. Stir before using, as the sugar may settle.

Step-by-Step Instructions for Cheerwine Barbecue Sauce

This method ensures a perfectly balanced sauce with ideal thickness and layered flavors.

Step 1: Combine and Simmer the Liquid Base

In a medium saucepan, combine the 2 cups Cheerwine Soda, 1.5 cups Ketchup, and 0.25 cup Apple Cider Vinegar. Place over medium heat and bring to a gentle simmer. This initial combination creates the foundation of your sauce, with the cherry-cola providing sweetness and depth.

Allow the mixture to simmer for 5 minutes, stirring occasionally. You’ll notice the raw edge of the vinegar beginning to mellow as the sugars in the soda and ketchup start to concentrate. The surface should show small bubbles breaking consistently—this indicates proper simmering temperature.

Step 2: Incorporate Sweet and Umami Elements

Add the 0.5 cup Brown Sugar, 2 tbsp Worcestershire Sauce, and 1 tbsp Dijon Mustard to the saucepan. Stir well to dissolve the brown sugar completely. The Worcestershire sauce contributes essential umami depth while the mustard adds a subtle sharpness that balances the sweetness.

Return the mixture to a simmer and cook for an additional 5-7 minutes. The sauce will begin to thicken slightly as the sugars caramelize. Watch for the color to deepen to a rich mahogany hue—this visual cue indicates the sugars are properly developing.

Step 3: Season and Develop Complexity

Stir in the 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Smoked Paprika, and 0.5 tsp Salt. These dry seasonings need to bloom in the liquid to release their full flavor potential. The smoked paprika is particularly important here, adding that characteristic barbecue smokiness.

Reduce the heat to low and let the sauce simmer for 10-12 minutes. This extended cooking time allows the flavors to meld completely. Stir occasionally to prevent sticking, especially as the sauce continues to thicken. The final consistency should coat the back of a spoon with a glossy sheen.

Step 4: Adjust and Finish

After the final simmering period, taste the sauce and adjust seasoning if needed. The ideal balance should have detectable sweetness from the Cheerwine and brown sugar, tang from the vinegar, and depth from the Worcestershire and spices. The sauce should be thick enough to cling to a spoon but still pourable.

Remove from heat and let cool to room temperature. As it cools, the sauce will thicken slightly more. Transfer to an airtight container once completely cooled. The flavors will continue to develop over the next 24 hours, so I recommend making this a day ahead for optimal results.

Serving Suggestions for This Recipe

As a Glaze

Brush this sauce onto ribs, chicken, or pork during the last 10 minutes of grilling. The sugars in the Cheerwine and brown sugar will caramelize beautifully, creating a glossy, sticky coating. I always keep a small bowl of sauce reserved for basting to avoid contamination from raw meat. 🔥

Dipping Sauce

Serve warm or at room temperature as a dipping sauce for wings, fries, or onion rings. Thin it slightly with 1-2 tbsp water if needed for easier dipping. The tangy-sweet balance works especially well with crispy, salty foods.

Sandwich Spread

Use it as a bold spread for pulled pork sandwiches, burgers, or even grilled cheese. Spread 2 tbsp on the bottom bun before adding meat. The sauce’s richness pairs perfectly with smoky meats and melty cheeses.

Salad Dressing

Whisk ¼ cup of this sauce with 2 tbsp olive oil and 1 tbsp lemon juice for a unique salad dressing. It adds a sweet-tangy kick to greens, especially with toppings like blue cheese, nuts, or dried fruit. 💡

Marinade Base

Mix ½ cup of sauce with ¼ cup apple cider vinegar and 2 tbsp olive oil for a marinade. Use it on chicken or pork for 4-6 hours before grilling. The acidity helps tenderize while the sugars promote browning.

Pizza Drizzle

Drizzle over finished pizza for a sweet-spicy contrast, especially on barbecue chicken or meat-lovers pies. Apply after baking to preserve the sauce’s vibrant flavor. A little goes a long way—start with 1-2 tbsp per pie.

Frequently Asked Questions