Chef Erin Finegan's Cherry Cola Barbecue Sauce

READY IN: 1hr 5mins
SERVES: 10-20
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon vegetable oil
  • 2
    cups chopped yellow onions
  • 2
    garlic cloves, minced
  • 2 12
    cups ketchup
  • 1 14
    cups cherry jam or 1 1/4 cups cherry preserves
  • 1
    cup cola (regular, not diet)
  • 13
    cup light brown sugar (packed)
  • 14
    cup balsamic vinegar
  • 2
    tablespoons grenadine
  • 1
    teaspoon sriracha sauce (Thai chile sauce)
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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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