Jala-Cherry-Berry Barbecue Sauce

NibbleMeThis · February 2011

We adapted this sauce from Bill and Cheryl Jamison's JalaPeach Barbecue Sauce from their book Smoke & Spice (excellent book, a must have for smokers).

It was excellent on the grilled pork tenderloin last night and even better today for lunch in a pork taco.

Jala-Cherry Berry BBQ Sauce
Adapted from Jalapeach Barbecue Sauce in Smoke & Spice

1 cup Peterson Farms Cherry Berry Blend (dried cherries, blueberries, and cranberries)
1/2 cup water
1/4 cup shallot, finely diced
1-2 serrano chilies, seeded and diced
1/4 cup pickled jalapeno slices, minced (I used Hobo Howey's Jalapeno Treats)
2 Tbsp cider vinegar
2 Tbsp chutney (I used Hobo Howey's Pineapple/Jalapeno Chutney)
1 Tbsp brown sugar, packed
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp McCormick's Roasted Cumin
1/2 cup simple syrup (1:1 sugar/water)

To make the simple syrup, bring 1/4 cup of water to a boil and add 1/4 cup of sugar, stirring until dissolved.

Mix all ingredients in a sauce pan and bring to a simmer over medium heat. Simmer for 25 minutes. Allow to cool. Blend the sauce in a blender or food processor until smooth.

While it was cooling, I grilled a pork tenderloin at 350f direct for about 18 minutes until it reached an internal temp of 138-140f.

The results were flavorful, fruity, and had a little kick.

I'll definitely make this one again. I might be tempted to swap chipolte for the jalapeno just to add a smoky component to the sauce, but it was very good as is.

I also made a very tasty "Hubba Hubba sauce" this week for flank steak.

You can get that recipe over at NibbleMeThis too.