Red Cherry-Almond Barbecue Sauce

This red cherry almond barbecue sauce is a no-cook blender sauce that goes from jar to grill in about five minutes. Cherry pie filling gives it a thick, glossy body, while almond extract adds a warm, nutty undertone you won’t find in any bottled BBQ sauce.

A squeeze of lemon juice cuts through the sweetness and keeps it from tasting like dessert on your ribs. The finished sauce is smooth, clingy, and caramelizes beautifully over high heat. Brush it on chicken, duck, pork chops, or spare ribs during the last few minutes of grilling so the sugars glaze without burning.

The fruit-forward flavor profile makes this a standout at summer cookouts where everyone else shows up with the same store-bought bottle.

Pro Tips

• Apply the sauce in the final 5-10 minutes of grilling. The sugar content means it burns fast over direct flame.
• Blend until completely smooth for a glaze-like finish. Leave a few cherry chunks if you prefer a chunkier texture.
• Store leftovers in the fridge for up to a week. It thickens as it chills, so let it come to room temperature before brushing.

Variations

• Add a splash of bourbon or whiskey for a boozy, smoky depth.
• Stir in a pinch of cayenne or chipotle powder for a sweet-heat version.
• Use dark sweet cherry pie filling instead of red for a deeper, richer color and flavor.