Cherry BBQ sauce
I was in the countryside where I had a tree full of cherries, a bottle of ketchup, herbed bouillon cubes, and grilled meat for dinner. Also, one recipe to make for my cooperation with Maggi BIO line. So I came up with the idea to make cherry BBQ sauce, and believe me, it is better than good. A specialty to try while cherry season is on.
10 ml grape seed oil
100 g peeled red onion, finely chopped
4 garlic cloves, finely chopped
1 BIO Maggi Herbs bouillon cube*
150 g ketchup**
400 g pitted sour cherries
4 tsp apple cider vinegar
1/4 tsp chili pepper (I use Aleppo)
Heat the oil in a pot and add onion, garlic, and salt. Sauté for 10 minutes. Add the rest of the ingredients, mix and boil for 20-30 minutes. When it is thick but not dry, it is time to take it off, cool a bit, and blend to smooth consistency. Serve with meat.
* I use this one, because there are many herbs, a bit of sugar and salt (what every BBQ sauce needs), and lots of taste. And it is very good when you have no herbs at home.
** Since the ketchup is quite sweet, I do not add any sugar, although most BBQ recipes call for sugar.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s