Cherry BBQ Sauce

•  1.5 lbs cherries (fresh or frozen)*
• 1.5 cups apple cider vinegar
• 1/2 cup brown sugar
• 1/2 cup onion, chopped
• 1 garlic clove
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp chili powder
• 1/4 tsp cayenne powder

1) Combine all ingredients in a medium saucepan and stir to combine.

2) Cook, covered, on medium heat (I use "4" on my stove) until the cherries and onions have softened, about 20 minutes.

3) Use an immersion blender to puree the sauce.

4) Simmer, uncovered, for 40 minutes, until sauce is reduced by about half.

5) Taste and adjust with salt and pepper.

6) TIPS FOR FREEZING. Fill mason jars no more than half full. Refrigerate overnight to cool. Store in the freezer with lid somewhat loose until frozen, then tighten the lid. These steps will avoid mason jars bursting in your freezer.

*I live in Wisconsin and am spoiled by fresh cherries in the summer. Not everyone is this lucky - frozen should be fine.

Recipe stolen and adjusted from here.