Cherry Cola Whiskey BBQ Sauce
A sweet & tangy cherry cola & whiskey bbq sauce that's super easy to make & goes perfectly with smoked meats, burgers & fries.
Servings: 12 Portions
Equipment
- Medium Saucepan
- Sieve
Ingredients
- 330 ml Cherry Cola See Notes
- 350 g Tomato Ketchup
- 70 g Black Treacle
- 65 g Dark Brown Sugar
- 3 tbsp Pickle Juice See Notes
- 2½ tbsp Worcestershire Sauce
- 2 tbsp Whiskey
- 1 tbsp French's Mustard
- 1 tbsp Tomato Puree
- 1½ tsp Smoked Paprika
- 1 tsp Ground Cumin
- ¼ tsp Tabasco
Instructions
- Pour the cherry cola into a medium saucepan then set it over a medium-high heat. Bring to the boil then reduce by half. This will take around 5 minutes.
- Take the pan off the heat, add all of the remaining ingredients into the reduced cola. Season with salt & pepper then whisk to combine.
- Place the pan back on the stove, over a low heat then cook for 5-10 minutes, stirring frequently until the sugars & spices have dissolved into the sauce.
- Pass the sauce into a container, through a sieve then leave to cool completely. Once cool, store in the fridge.
Notes
1. Cherry Cola - Any full fat/sugar cherry cola will work. I used Coca Cola. For this recipe, you'll need 330ml which is one can.
2. Tomato Ketchup - You can use any tomato ketchup for this bbq sauce but I'd recommend Heinz.
3. Pickle Juice - We're using the juice out of a jar of dill pickled gherkins here but feel free to use vinegar instead. I would add this to taste as you probably won't need as much.
4. Storage - Kept in an airtight container, bbq sauce will keep for up to 2 weeks.
5. Cooking - For an extra level of flavour, you can cook this sauce in a barbecue as oppose to a stove. I’d recommend heating your barbecue to a low temperature (around 300f/150°c) & cooking the sauce for around 1 hour, stirring occasionally.
6. To Cook In An Aga - Reduce the cola using the boiling plate then use the simmering plate to cook the sauce.