Chef Erin Finegan's Cherry Cola Barbecue Sauce
photo by januarybride
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
4 cups
- Serves:
- 10-20
ingredients
- 14.79 ml vegetable oil
- 473.18 ml chopped yellow onions
- 2 garlic cloves, minced
- 591.47 ml ketchup
- 295.73 ml cherry jam or 295.73 ml cherry preserves
- 236.59 ml cola (regular, not diet)
- 78.78 ml light brown sugar (packed)
- 59.14 ml balsamic vinegar
- 29.58 ml grenadine
- 4.92 ml sriracha sauce (Thai chile sauce)
directions
- Heat oil in a heavy saucepan over medium heat.
- Add onions and sautee until they are golden brown (about 5-7 minutes).
- Add garlic and stir for 1 minute.
- Deglaze with the grenadine and quickly add ketchup, jam, cola, brown sugar, and vinegar then bring to a simmer, stirring occasionally.
- Reduce heat to medium-low, simmer uncovered until reduced to about 4 cups stirring often to prevent scorching (about 40-50 minutes).
- Stir in 1 teaspoon of siracha.
- Season to taste with sea salt and fresh ground black pepper and more hot sauce, if desired.
- Transfer to bowl and cool completely.
- May be refrigerated for up to 2 weeks.
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Reviews
-
Very nice! I cut the recipe in half and plan to use it on some ribs this weekend. It was a little more sweet than I would have liked, so I just added a little extra balsamic vinegar at the end and it was perfect. UPDATE: We ate this with ribs last evening and it was OUTSTANDING. It was SO much better than our usual favorite (KC Masterpiece). . .even my hubby agreed. I served this atop my Recipe #303245.
RECIPE SUBMITTED BY
I am the Executive Chef at Molly Brannigan's Traditional Irish Pub & Restaurant in Harrisburg, PA. www.mollybrannigans.com