Sweet, tangy, and just a little smoky, this ground cherry barbecue sauce is a fun twist on a classic. The husk cherries add a bright, tropical sweetness that balances beautifully with tomato, vinegar, and warm spices. Blended until smooth, the sauce becomes rich and glossy—perfect for brushing over grilled chicken, basting ribs, or spooning onto roasted vegetables. It’s a versatile condiment that brings late-summer flavor to your table year-round.
INGREDIENTS:
3 cups husk cherries, husked and rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 cup tomato puree (or crushed tomatoes)
1/2 cup apple cider vinegar
1/3 cup brown sugar, packed
2 tablespoons molasses
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder (optional for heat)
1 tablespoon olive oil
Salt and black pepper, to taste
METHOD:
In a saucepan, heat olive oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook 1 minute more.
Add husk cherries and cook until they begin to burst, about 5–7 minutes.
Stir in tomato puree, vinegar, brown sugar, molasses, mustard, smoked paprika, cumin, and chili powder (if using). Simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens.
Use an immersion blender (or transfer carefully to a blender) to puree the sauce until smooth.
Return to the pan, season with salt and pepper to taste, and simmer 5 more minutes.
Cool slightly, then transfer to a jar. Refrigerate for up to 2 weeks.
SERVING IDEAS:
Brush over grilled chicken, ribs, or roasted vegetables; use as a dip for sweet potato fries.
