"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-30-2018, 11:04 PM   #1
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 10,823
Ms. Mofet's Cherry Ancho BBQ Sauce (Instant Pot)

Ms. Mofet'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.

Note:
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.

Click image for larger version

Name:	bbq_sauce_cherry_ancho_063018_IMG_4406.jpg
Views:	61
Size:	50.2 KB
ID:	30509
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 07-01-2018, 08:45 AM   #2
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 10,823
This was a first run.

Notes:

Cooled sauce is very mild.

May add extra cherry preserves and Ancho powder to this batch.

Next time I will definitely double or triple both.
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 07-01-2018, 09:08 AM   #3
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,372
It certainly sounds nice!
__________________
My blog http://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 07-01-2018, 10:08 AM   #4
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 10,823
Thank you PPT
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 07-01-2018, 10:13 AM   #5
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 37,803
Sounds great! What did you put this on?
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 07-01-2018, 10:48 AM   #6
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 10,823
Thank you PF. I tried after it cooled down with chicken nuggets.
But it will be used on bbq ribs on the 4th of July.
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Reply

Tags
bbq, bbq sauce, cherry, instant pot, pressure cooker, recipe, sauce

Ms. Mofet's Cherry Ancho BBQ Sauce (Instant Pot) [FONT=Verdana][B][U]Ms. Mofet's Cherry Ancho BBQ Sauce[/U][/B][/FONT] [FONT=Verdana] [/FONT] [FONT=Verdana][B]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.[/B][/FONT] [FONT=Verdana][B]But it can be done right in the inner pot.[/B][/FONT] [FONT=Verdana] [/FONT] [FONT=Verdana][B]Yield: ≈[/B] 5 cups[/FONT] [FONT=Verdana] [/FONT] [FONT=Verdana]2 TBSP. butter[/FONT] [FONT=Verdana]1 medium yellow onion, coarsely chopped[/FONT] [FONT=Verdana]2 medium cloves garlic, coarsely chopped[/FONT] [FONT=Verdana]1 (15 oz.) can tomato sauce[/FONT] [FONT=Verdana]1 (12 oz.) bag frozen Dark Sweet Cherries[/FONT] [FONT=Verdana]2/3 C. dark brown sugar[/FONT] [FONT=Verdana]1/3 C. orange juice[/FONT] [FONT=Verdana]1/4 C. molasses[/FONT] [FONT=Verdana]1/4 C. cider vinegar[/FONT] [FONT=Verdana]1 tsp. Ancho chili powder[/FONT] [FONT=Verdana]1/2 tsp. dry mustard[/FONT] [FONT=Verdana]2 tsp. salt[/FONT] [FONT=Verdana]2 tsp. freshly ground pepper[/FONT] [FONT=Verdana]1/8 tsp. cayenne pepper[/FONT] [FONT=Verdana]2 TBSP. Cherry preserves[/FONT] [FONT=Verdana] [/FONT] [FONT=Verdana]Place all of the ingredients in the inner pot [B](or use pot in pot method See Note below) [/B]and stir well. [/FONT] [FONT=Verdana] [/FONT] [FONT=Verdana]Lock on lid and set valve to sealing[/FONT] [FONT=Verdana]Select Pressure Cook/Manual Mode, High Pressure adjust to 20 minute.[/FONT] [FONT=Verdana]When Beep sounds, allow a 5 minute Natural Pressure Release (NPR). Then quick release (QR).[/FONT] [FONT=Verdana]When pin drops open lid.[/FONT] [FONT=Verdana] [/FONT] [FONT=Verdana]Use an immersion blender or regular blender and process till smooth. [/FONT] [FONT=Verdana]Place in glass jars and refrigerate for up to 2 weeks. [/FONT] [FONT=Verdana]Also freezes well.[/FONT] [FONT=Verdana] [/FONT] [FONT=Verdana]Note:[/FONT] [FONT=Verdana]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.[/FONT] [FONT=Verdana] [/FONT] [FONT=Verdana][ATTACH]30509[/ATTACH][/FONT] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.