Summer has been very memorable for Maryland this year. We have had the hot and muggies, the cool and clear skies, crashing thunderstorms that remind us mother-nature has a temper too. It has been as summer is supposed to be: unpredictable and spectacular. As the heat began to lift from the Frederick streets and breeze began to blow in from the Cotocin mountains, I was caught between sitting on my porch and not cooking a thing and problem of the growing shelf of McCutcheon’s products I have been stumped on how to use. I had my choice between Three Pepper Lemon Jelly, Cherry Butter, Quince Jelly, Banana Butter, or sitting on the porch making a dinner of a peach and a glass of wine. I chose the Cherry Butter and a dinner that would be easy, and totally eatable while sitting on a porch.
I have always been inspired by fruit blended BBQ sauces. Mama McCutcheon crafted the Strawberry Jalapeño BBQ featured by Food and Frederick’s guest post that has knocked many socks off its tasters’ feet. Her creativity lead me to create Cherry Butter BBQ. It is a zingy take on a classic molasses based BBQ. The rich cherry flavor is cut by apple cider vinegar and the molasses. The combination of flavors are all brought together with a the tomato base. Ideally I would recommend this sauce with pork. However, all I had was ground turkey so I made a meatball BBQ sandwich instead. Kick up your feet and try this recipe for summer is gone and it’s time to set aside our BBQ’ing ways for comfort foods, sweaters, and mulled cider.
Cherry Butter BBQ
- 1 tablespoons butter
- 1/2 medium yellow onion
- 1 medium cloves garlic, minced
- 1 cups tomato sauce
- 1/2 cups McCutcheon’s Cherry Butter
- 1/4 scant cup dark brown sugar
- 2 tablespoons freshly squeezed orange juice
- 1/8 cup molasses
- 1/8 cup cider vinegar
- 1/2 teaspoon ancho chili powder (or just chili pepper)
- 1/4 teaspoon dry mustard
- 1 teaspoons Kosher salt
- 1 teaspoons freshly ground white pepper
- 1/8 scant teaspoon cayenne pepper
- Melt the butter in a saucepan over medium heat. Add in the diced onion and cook until just translucent. Add in the garlic and continue cook for 1-2 minutes longer.
- Add in the rest of the ingredients and mix well. Bring the mixture to a boil and then reduce to a simmer. Allow the concoction to simmer until slightly thickened, this should take 30 minutes on low heat.
- Transfer the mixture to a blender and puree until the onion no longer noticeable. You want it to be smooth and succulent.
- slather it on some meat, would be great on pork rubbed down with a Cayenne based spice rub, and eat up.