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If you’ve seen some of my other sauce recipes you’ll know that I’m inspired by a tomato allergy. So many of my favorite sauces are tomato based! BBQ sauce happens to have a lower amount than say pasta or pizza sauce but it is definitely still present in most BBQ sauces you’ll find in restaurants or stores.

I am unwilling to give up BBQ sauce. I put it on all sorts of things! Especially pizza. Give me a bacon, jalapeno, pineapple pizza with extra BBQ sauce and I’m a very happy diner. Now, I just have to make that at home instead with this delicious nightshade free alternative.

If you happen to be like me and can tolerate nightshades that aren’t tomatoes there are a few additions to this sauce that will make it even better. You can replace the liquid smoke with ½ tsp of Spanish smoked paprika and add ¼-½ tsp of red pepper flakes for a little more heat. But even without any nightshades at all this BBQ is sure to impress even the pickiest eaters.

It works best to make the cherry ketchup first and then use it to make the BBQ sauce. You will have some cherry ketchup leftover. It is delicious on it’s own and works great with most dishes you would use tomato ketchup on. I used some on some homemade burgers with smoky bacon, swiss cheese, and caramelized mushrooms and onions. The cherries pair so well with the smoky bacon that you’ll even prefer this version to your typical ketchup!

How to store homemade BBQ sauce

The easiest way to store this cherry bourbon BBQ sauce is to let it cool in the pan and then transfer it to an airtight mason jar. This will keep for about 2 weeks in the fridge. It’s best to use it quickly in order to keep the best flavor. However, if you want to make a larger batch there are two other methods you may use.

You can properly jar this homemade nightshade free bbq sauce. This requires you to sterilize the mason jars using a large pot of boiling water. Boil the jars for 10-15 minutes to ensure they are completely clean. Then fill the jars with the sauce and use your go to method for canning. You’ll have to go elsewhere for those instructions, I won’t be responsible for that. But once properly jarred you may store the sauce at room temperature for 4-6 months.

You may also freeze this cherry bourbon BBQ sauce. Transfer the cooled sauce to a freezer safe airtight container and freeze for 4-6 months. Simply take out of the freezer and let it thaw overnight.

Ingredients

Cherry Ketchup

4 cups pitted cherries
⅓ cup apple cider vinegar
2 tbsp balsamic vinegar
¾ cup sugar
¼ tsp cinnamon
⅛ tsp ground clove
¼ tsp ground ginger

Bourbon BBQ Sauce

1 cup cherry ketchup (ingredients above)
½ cup bourbon
3 tbsp brown sugar
3 tbsp molasses
3 tbsp apple cider vinegar
2 tbsp Worcestershire sauce or fish sauce
1 tbsp coconut aminos (or soy sauce if you prefer)
1 tbsp spicy brown mustard
½ tsp liquid smoke or smoked salt
1 tsp onion powder
1 tsp garlic powder
½ tsp black pepper

Instructions

For the Cherry Ketchup

put the cherries in a food processor or blender until pulverized into a paste
combine the cherry paste and all other cherry ketchup ingredients in a sauce pan over medium heat
bring to a boil and then reduce heat to a low simmer, stir frequently
simmer for 30-40 minutes until the sauce has reduced by about half the volume and the smell of vinegar steaming off the pot no longer burns your eyes

For the BBQ Sauce

add all the BBQ sauce ingredients to a sauce pan and bring to a boil
reduce heat to a low simmer, stirring frequently
the sauce will get quite thick after about 30 minutes
remove from heat and let cool before transfering to a jar, refrigerate overnight before using