View Single Post
Old 06-30-2018, 11:40 PM
lilbopeep's Avatar
lilbopeep lilbopeep is offline
Restaurant Chef
Join Date: Jun 2009
Posts: 16,559
Thanks: 6,061
Thanked 3,895 Times in 1,801 Posts
lilbopeep will become famous soon enoughlilbopeep will become famous soon enough
Default Peep's Cherry Ancho BBQ Sauce

Peep's Cherry Ancho BBQ Sauce

I did this in the Instant Pot using the pot in pot method. I made 2 different sauces at one time using 2 stackable steamer insert pans.
But it can be done right in the inner pot.

Yield: ≈ 5 cups

2 TBSP. butter
1 medium yellow onion, coarsely chopped
2 medium cloves garlic, coarsely chopped
1 (15 oz.) can tomato sauce
1 (12 oz.) bag frozen Dark Sweet Cherries
2/3 C. dark brown sugar
1/3 C. orange juice
1/4 C. molasses
1/4 C. cider vinegar
1 tsp. Ancho chili powder
1/2 tsp. dry mustard
2 tsp. salt
2 tsp. freshly ground pepper
1/8 tsp. cayenne pepper
2 TBSP. Cherry preserves

Place all of the ingredients in the inner pot (or use pot in pot method See Note below) and stir well.

Lock on lid and set valve to sealing
Select Pressure Cook/Manual Mode, High Pressure adjust to 20 minute.
When Beep sounds, allow a 5 minute Natural Pressure Release (NPR). Then quick release (QR).
When pin drops open lid.

Use an immersion blender or regular blender and process till smooth.
Place in glass jars and refrigerate for up to 2 weeks.
Also freezes well.

If using pot in pot method - Place trivet and 1 C. water in inner pot. Place covered (covered with foil or oven safe lid) pot in pot vessel on trivet. Then follow rest of recipe.

Name:  bbq_sauce_cherry_ancho_063018_IMG_4406.JPG
Views: 79
Size:  153.0 KB

Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.

Never explain yourself. Your friends don't need it and your enemies won't believe it anyway.
Reply With Quote