Cherry Barbecue Sauce Recipe: Sweet and Smoky Grilling Glaze

This sauce transforms ordinary grilled dishes into something extraordinary with its perfect balance of sweet cherries and smoky depth. I developed this recipe to elevate everything from ribs to roasted vegetables.

The natural fruit sweetness pairs beautifully with traditional barbecue spices, creating a versatile glaze that’s both tangy and rich. It keeps well for weeks, so you can always have it on hand.

Ingredients for Cherry Barbeque Sauce

Ten simple ingredients create this rich, tangy glaze with natural cherry sweetness.

The cherries are the star here. Fresh in summer (just pitted), or frozen works year-round—thaw and drain first. I grab mine from Trader Joe’s (great price, great quality). For the molasses, don’t skip it—it’s what gives that deep, almost caramelized flavor. Brer Rabbit is my go-to brand, but any unsulphured kind works.

No maple syrup? Agave or date syrup at a 1:1 swap. Skip the molasses? Brown sugar plus a dash of liquid smoke gets close. For extra smokiness, add half the amount of chipotle powder. The vinegar can be white if that’s what’s in your pantry (just a touch sharper). Fresh cherries can be swapped for canned in syrup—drain well first.

Sauce keeps in the fridge for 3-4 weeks in a sealed jar. Freeze extras in ice cube trays—perfect for 6 months. The flavor actually deepens after a day or two, so make it ahead if you can.

Step-by-Step Instructions for Cherry Barbecue Sauce

This method transforms fresh cherries into a glossy, complex sauce with minimal effort.

Step 1: Pit and Cook the Cherries

Start by pitting the 2 cups Fresh Cherries. I use a cherry pitter for speed, but a paring knife works too—just slice them in half and pop out the pit. Place the cherries in a medium saucepan over medium heat.

Cook them for 5-7 minutes, stirring occasionally, until they soften and release their juices. You’ll notice the cherries break down and create a deep red liquid. This is your flavor foundation, so don’t rush it.

Step 2: Add the Aromatics and Acid

Stir in the 0.25 cup Tomato Paste, 0.25 cup Apple Cider Vinegar, 0.25 cup Pure Maple Syrup, and 1 tbsp Molasses. The vinegar will sizzle as it hits the hot pan—that’s normal. Reduce heat to medium-low.

The tomato paste adds body, the vinegar brings brightness, the maple syrup sweetness, and the molasses depth. Together, they create a balanced base. Simmer this mixture for 3-4 minutes until it thickens slightly.

Step 3: Season and Simmer to Perfection

Add the 1 tsp Smoked Paprika, 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Ground Black Pepper, and 0.5 tsp Sea Salt. Stir well to combine. These spices add layers of savory, smoky complexity.

Reduce heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally. You want it to reduce by about a third, becoming thick enough to coat the back of a spoon. Taste and adjust seasoning if needed—the vinegar should be bright but not overpowering.

Step 4: Blend for Smooth Consistency

Remove the sauce from heat and let it cool for 5 minutes. This prevents hot liquid from splattering when you blend it. Transfer the mixture to a blender or use an immersion blender directly in the pot.

Blend until completely smooth. For a rustic texture, pulse a few times instead of fully puréeing. The sauce should be glossy and thick, with no visible cherry skins or lumps. If it’s too thick, stir in a tablespoon of water.

Wine and Beer Pairings for This cherry barbeque sauce

Wine Pairings

A fruity Zinfandel from California complements the sweet and smoky notes perfectly. The jammy berry flavors in a Ravenswood Zinfandel will echo the cherry in your sauce. I love how the peppery finish balances the richness. 🍷

For a lighter option, try a chilled Riesling from the Finger Lakes. The slight sweetness enhances the fruitiness while the acidity cuts through the sauce’s depth. Dr. Konstantin Frank Riesling is my go-to.

Beer Pairings

A cherry wheat beer like New Glarus Wisconsin Belgian Red is an obvious but incredible match. The beer’s natural cherry notes harmonize with the sauce, creating a cohesive experience. The effervescence also cleanses your palate between bites.

For something darker, a porter with coffee and chocolate notes works surprisingly well. Founders Porter offers the right bitterness to contrast the sauce’s sweetness without overpowering it. 🍺

Non-Alcoholic Options

A sparkling cherry soda like Cherry Vanilla Jones brings out the sauce’s fruit base. The bubbles add a refreshing lift that pairs well with grilled meats slathered in this glaze.

For a more sophisticated choice, try iced hibiscus tea with a touch of honey. The tartness mirrors the sauce’s tangy elements while the floral notes add complexity.

Frequently Asked Questions