This Cherry Rum BBQ Sauce is a great fusion… Canada meets the Caribbean. Freshly picked cherries from Niagara On The Lake, combined with sugarcane juice and all of her byproducts – Molasses, Rum and Demerara Sugar. Read on.. you’ll love the supporting cast of ingredients which goes into making this insanely GREAT homemade BBQ sauce.
1 tablespoon olive oil
1 medium onion (diced)
2 cloves garlic (crushed)
2 scallions (chopped fine)
1/2 teaspoon black pepper
3/4 teaspoon salt
1/2 cup Demerara sugar
2-3 tablespoon molasses
1 cup sugar cane juice (with ginger)
1/4 cup honey vinegar (apple cider vinegar will work)
1 1/2 cups tomato ketchup
1 cup dark rum (1/4 cup to finish also)
2 tablespoon honey (+ 1 tablespoon)
1 cup cherries (seeds removed)
2-3 tablespoon Worcestershire sauce
1 teaspoon dry mustard
In a deep saucepan heat the olive oil on a medium flame, then add the diced onion and garlic. Immediately reduce the heat to low so we don’t burn the garlic and add the scallions along with the black pepper. Cook gently for 2-3 minutes.
It’s now time to add the cherries (I guess you can use canned cherries if you wish – I’ve never tried that) and stir well and follow up with the orange juice.
Turn the heat back up to medium high and basically all you have to do now, is add all the other ingredients. Bring to a boil.
Important: If you cannot get sugar cane juice, use apple juice. If you have pure sugarcane juice, grate in about 3/4 teaspoon of ginger.
40 minutes later, turn off the heat and use an immersion blender to puree to the consistency you like. For me it was smooth, but thick.
To finish with that pronounced RUM flavor, hit it with a further 1/4 cup of rum and for a lovely balance, add the remaining tablespoon of honey. Allow to cool and store in sterilized containers in the fridge. Can easily last 2-3 weeks.
Did you know that our annual July Month Of Grilling is into its 11th year this year? Stay tuned… I’ve got some delicious offerings (as usual) this year for you.