Cherry Bbq Sauce

• 1 teaspoon Grapeseed Oil
• 1 whole Medium Sized Yellow Onion, Chopped
• 4 cloves Garlic, Minced
• 1-1/2 cup Fresh Ripe Cherries, Stems Removed And Pitted
• 1-3/4 cup Crushed Tomatoes
• 1/2 cups Fresh Squeezed Orange Juice
• 1/2 cups Ketchup
• 1 Tablespoon Honey
• 3 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Chili Powder
• 1 teaspoon Ground Red Pepper
• 1 teaspoon Paprika
• 2 teaspoons Liquid Smoke

1. In a saucepan, add grapeseed oil and the chopped onion. Saute until onion is translucent and turning brown, about 12-15 minutes. Add the garlic, saute an additional 3 to 5 minutes. Add the cherries, mix into the garlic and onion and cover, allowing cherry juice to begin to leech out, about 3 minutes.
2. Uncover and add the crushed tomatoes, orange juice, ketchup, honey, apple cider vinegar, chili powder, ground red pepper, paprika and liquid smoke. Bring to a full boil and allow to bubble 5 to 10 minutes. Transfer the contents of the saucepan to an emulsion blender. Emulsify until very smooth.
3. Optional for a thicker sauce: Transfer the sauce back to the saucepan and simmer on medium-low for 30 to 40 minutes in order to thicken. The sauce should be barely bubbling and be sure to stir periodically. Allow sauce to cool before transferring it to a container. If need be, allow it to cool more in the container before refrigerating it.
4. Keep refrigerated for use for up to 1 week.

grapeseed oil, onion, garlic, cherries, tomatoes, fresh squeezed orange juice, ketchup, honey, apple cider vinegar, chili powder, ground red pepper, paprika, liquid smoke

Taken from tastykitchen.com/recipes/condiments/cherry-bbq-sauce/ (may not work)