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.
If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.
This recipe grabbed my attention immediately. I made it almost immediately and lets just say it received a GOLD star in my house. My son asked ‘when did I learn to make BBQ this good’. I went as organic as possible. I am vegan so I was only able to taste test the sauce, it was amazing.
I’m new to Carribbean cuisine; have to say I’ve loved everything I’ve tried so far, Chris!!
A few questions…For the cherry rum bbq sauce- in the directions it says “add cherries and follow up with the orange juice”
Does that mean the sugar cane juice or actual orange juice? Forgive me…1. Orange juice is not listed in the ingredients
2. I am allergic to oranges so what would be a good substitute?
I can’t wait to try it!
it’s imposible to get some sugar can juice in poland 🙁
what, No Habs or Scotch Bonnet? if nothing else, a fully clothed quick soak in the hot sauce tub would warm it a bit
Can you please tell this CANADIAN GAL where to get ‘Sugar Cane Juice?
Making this recipe, I think I’ll make some brownie points at my next Cookout!
try any west indian supermarket
Yeah man, I made this as a glaze for BBQ ribs. (I am Vegan however, many of my friends are not) and they loved it!! I used a jar of Polish preserved cherries as I could not get any fresh. I also had half a bottle of dark Jamaican rum from the last time I was home so used that. My kitchen smelled amazing man.
Thanks Chris, keep up the good work!!
I don’t know Chris, I like eating fresh cherries to much to sacrifice them for BBQ.
But if you say so.