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5 from 3 votes
cherry rum sauce
Cherry Rum Barbecue Sauce

A salty sweet and sticky barbecue sauce. Great for ribs, chicken or even beans.

Course: sauce
Cuisine: American
Keyword: barbecue, chicken, ribs, sauce
Servings: 1 cups
Author: HelenFern
  • 1 cup frozen, unsweetened dark cherries, thawed (Keep the juice it makes)
  • 2 Tablespoons cherry jam or preserves
  • 1/4 cup cherry juice (from the frozen cherries thawing)
  • 1/4 teaspoon crushed fresh garlic
  • 1/4 cup white balsamic vinegar
  • 1 14.5-oz can diced tomatoes with garlic and olive oil
  • 3 Tablespoons brown sugar
  • 1/2 teaspoon coarse chile powder
  • 1/2 teaspoon lemon pepper
  • 1/2 cup Blackheart Premium Spiced Rum
  1. First, put the thawed cherries, cherry juice and the cherry jam into a sauce pan and heat on low.

  2. Puree the remaining ingredients, except the rum. Stir into the cherries and continue to cook on medium-low until the sauce begins to thicken.

  3. Add 1/2 the rum and simmer another 10 to 15 minutes.

  4. Remove from the heat and stir in the remaining rum. The sugars from the alcohol will caramelize on the food and the alcohol will cook out.

  5. Store airtight in the refrigerator for one to two weeks. 

  6. To use, slather the sauce on ribs or chicken and grill until the meat is cooked and the sauce is crisp and gooey with little burnt spots.