Ingredients

• 1 Lb. Sweet Cherries, stemmed and pitted
• 2 Garlic Cloves, minced
• 1 Cup Ketchup
• 1/2 Cup Apple Cider Vinegar
• 1/2 Cup Brown Sugar
• 1/4 Cup Yellow Mustard
• 2 Tbsp. Worcestershire Sauce
• 1/4 tsp Crushed Red Pepper Flakes
• 1/4 tsp Ground Black Pepper
• 1/4 tsp Kosher Salt

Instructions

1. In medium saucepot, heat all ingredients to a simmer over medium heat, stirring occasionally; reduce heat to low and cook 20 minutes or until cherries are very tender, stirring occasionally.
2. Carefully transfer cherry mixture to blender and blend on high until smooth; cool completely. Refrigerate sauce in an airtight container up to 2 weeks. Makes about 4 cups.

Notes