Peep's Cherry Ancho BBQ Sauce


Still trying to get it right.
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Peep's Cherry Ancho BBQ Sauce

I did this in the Instant Pot using the pot in pot method. I made 2 different sauces at one time using 2 stackable steamer insert pans.
But it can be done right in the inner pot.

Yield: ≈ 5 cups

2 TBSP. butter
1 medium yellow onion, coarsely chopped
2 medium cloves garlic, coarsely chopped
1 (15 oz.) can tomato sauce
1 (12 oz.) bag frozen Dark Sweet Cherries
2/3 C. dark brown sugar
1/3 C. orange juice
1/4 C. molasses
1/4 C. cider vinegar
1 tsp. Ancho chili powder
1/2 tsp. dry mustard
2 tsp. salt
2 tsp. freshly ground pepper
1/8 tsp. cayenne pepper
2 TBSP. Cherry preserves

Place all of the ingredients in the inner pot (or use pot in pot method See Note below) and stir well.

Lock on lid and set valve to sealing
Select Pressure Cook/Manual Mode, High Pressure adjust to 20 minute.
When Beep sounds, allow a 5 minute Natural Pressure Release (NPR). Then quick release (QR).
When pin drops open lid.

Use an immersion blender or regular blender and process till smooth.
Place in glass jars and refrigerate for up to 2 weeks.
Also freezes well.

If using pot in pot method - Place trivet and 1 C. water in inner pot. Place covered (covered with foil or oven safe lid) pot in pot vessel on trivet. Then follow rest of recipe.



Still trying to get it right.
Site Supporter
This was a first run.


Cooled sauce is very mild.

May add extra cherry preserves and Ancho to this batch.

Next time I will definitely double or triple both.
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