There is nothing better or easier than this homemade Cherry BBQ Sauce. With sweet fresh cherries, a pinch of cinnamon, and smoky hickory, you’ll want a jar in your refrigerator all the time.
It tastes great on meats, as a dipping sauce for fries, or slathered on your favorite sandwiches. Try it on my Pulled Pork Sliders or Oven Baked Chicken Wings!

I am an absolute sucker for fruit based homemade barbecue sauces. They are easy to make, I know exactly what’s in them, and they taste so much better than store-bought stuff. It’s also a great way to use up fruits that are getting a little too ripened to eat.
You’ll love how this recipe takes only 30 minutes and it makes one, 16 ounce jar of refrigerator barbecue sauce. There’s no standing in the kitchen pitting for days, sweating your butt off over the canner, and waiting for 20+ lids of barbecue sauce to seal. Canning is great and all, but sometimes it is not convenient or feasible for the average person.
For another fruit barbecue sauce, try my Blackberry BBQ Sauce or Apple Butter BBQ Sauce. I also have a mustard-based Gold BBQ Sauce that is divine!
Cherry BBQ Sauce Ingredients
Here’s a quick list of the ingredients you will need to gather. I also include important notes and potential substitutions.
- Fresh Cherries: Be sure to wash them well to remove any dirt, debris, or waxy films before pitting them.
- Ketchup: This will be the tomato base to our barbecue sauce. Feel free to use your favorite brand.
- Brown Sugar: Adds a deep molasses flavor. You can use either dark brown or light brown sugar, it doesn’t matter.
- Vinegar: We will use white vinegar for this recipe, but apple cider vinegar can be used in it’s place.
- Dijon Mustard: This adds a lot of flavor and acidity which is important for balancing things out. You can sub for traditional yellow mustards.
- Worcestershire Sauce: It adds an earthy, savory, salty flavor.
- Spices: We will use a blend of garlic powder, onion powder, ground cinnamon, and black pepper.
- Liquid Smoke: This adds a smoky, hickory flavor to balance out the sweetness.
Special Equipment Needed
There are a few things you will need to make this Cherry BBQ Sauce successfully.
- Blender or Food Processor: This is used to blend the cherries into a super flavorful liquid base.
- Fine Mesh Strainer: We will need on of these to strain pulp away from the cherry liquid base. If you don’t care about the pulp, you can always leave it.
- Glass Jar: You want to store your barbecue sauce in an airtight glass jar or container so it stays fresh and lasts a while. I do not recommend storing it in plastic or metal.
How to Make Homemade Cherry BBQ Sauce
1. MAKE THE CHERRY LIQUID BASE. To a food processor or blender, add the cherries and water. Blend together until it’s a smooth liquid and then strain it into your saucepot.
2. SIMMER THE BBQ SAUCE. To the cherry liquid, add and stir in all the other ingredients (except the liquid smoke). Bring the mixture to a boil, reduce to a simmer, and allow it to thicken for about 20 to 25 minutes
3. STORE CHERRY BBQ SAUCE. Once it’s thickened, pour it into your glass jar or container, and store it in the refrigerator.
Storing Information
This Cherry BBQ Sauce recipe should be stored in the back of your refrigerator where it’s the coldest. It will last about 1 month, sometimes longer. My house is dry, cold and I don’t open my refrigerator much so mine lasts for almost 3 months.
If you don’t plan on eating both jars of barbecue sauce within a month, you can freeze the second jar. Just make sure it’s cooled completely in the refrigerator before putting it into the freezer. It’ll last up to 2 months in the freezer and then an additional 1 month in the refrigerator.
Ways You Can Use Your Cherry BBQ Sauce
Because this barbecue sauce is sweet and smoky with a warm cinnamon note, it goes best with these types of food and recipes:
- Meats like duck, chicken, pork, or turkey.
- Slathered on hamburgers, pulled pork sandwiches, chicken wings, or these crockpot chicken legs.
- Put it on top of your soft cheese like brie, goat cheese, cream cheese before serving with crackers.
- Use it as a salad dressing.
- Dip your fries, tater tots, smashed potatoes, or onion rings in it.
- Also, I love swapping out the grape jelly when I make these crockpot little smokies.
Frequently Asked Questions (FAQ’s)
More Homemade Condiment Recipes
I love making condiments at home because I know what is in them and they taste better than store-bought. Here are a few of my favorites:
Cherry BBQ Sauce
EQUIPMENT
- Blender or Food Processor
- fine mesh sieve - like these ones, you want it to catch the pulp easily
- glass jar - 16 oz, wide mouth
INGREDIENTS
- 2 cups fresh cherries - pitted
- ½ cup water
- ¾ cup ketchup
- ½ cup brown sugar
- 1 ½ tablespoons white vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ – ½ teaspoon ground cinnamon
- ½ teaspoon black pepper
- ¼ – ½ teaspoon liquid smoke
INSTRUCTIONS
- To a blender or food processor add the pitted, fresh cherries and water. Blend until the cherries are completely broken down and the mixture is smooth.
- Using a fine mesh sieve, strain the cherry liquid base into a saucepan. Discard the thick pulp that is leftover.
- Add ketchup, brown sugar, white vinegar, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, ground cinnamon, and black pepper.
- Stir all the ingredients until they are well combined and bring the mixture to a rolling boil.
- Reduce heat to a medium low simmer and allow the barbecue sauce to thicken for 20 to 30 minutes. Be sure to stir it in 2 to 5 minute increments or it will stick and burn to the saucepot.NOTE: The barbecue sauce will be done when you run your finger up the silicone spatula and the sauce does not fill back into the space you trace.
- Remove the Cherry BBQ Sauce from heat, stir in the liquid smoke, and allow it to slightly cool before pouring it into a clean glass jar and refrigerating.NOTE: Refrigerate overnight prior to serving. This helps the barbecue sauce to set up and amplify in flavor.
RECIPE NOTES
Storing Information:
- Refrigerated, in an airtight jar or glass container, for 1 month.
- Frozen, in an airtight jar or glass container, for up to 2 months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.