15-Minute Cherry Barbecue Sauce

• 3 Tablespoons Canola Oil
• 1/2 Small Onion, Roughly Chopped
• 1 clove Garlic, Minced
• 1-1/2 cup Frozen Pitted Cherries, Thawed
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Tomato Paste
• 1-1/2 Tablespoon 100 Percent Pure Maple Syrup
• 2 teaspoons White Wine Vinegar
• 1 teaspoon Chili Powder
• 1/2 teaspoons Cumin
• Salt To Taste

1. Heat the canola oil in a saucepan over medium heat. Add the onion and garlic and cook for about 3 minutes, or until softened. Add the cherries and cook until they're heated through, about 2 minutes more. Add the Dijon, tomato paste, maple, vinegar, chili powder and cumin. Stir to combine. Allow sauce to simmer, stirring often, for about 3 minutes. Season to taste with salt.
2. Remove saucepan from heat and use an immersion hand blender to puree mixture to a smooth and thick sauce (or transfer mixture to a food processor or blender to puree).
3. Brush barbecue sauce over chicken or pork at the end of grilling. After removing the meat from the grill, top with additional sauce.
4. Recipe makes enough sauce for about 6 pork chops or 6 chicken breasts.

canola oil, onion, clove garlic, cherries, dijon mustard, tomato paste, maple, white wine vinegar, chili powder, cumin, salt

Taken from tastykitchen.com/recipes/condiments/15-minute-cherry-barbecue-sauce/ (may not work)