Max1
Head Chef
Yes Detroit has their own BBQ sauce, it has for years. I have been making some different sauces lately so I thought I would post this up. This version of this sauce was my Grandmothers. She was known for never giving all the ingredients to recipes. I being craft as I am got this recipe from about 6 different relatives that she had given it too. Low and behold I have the only true and full version of this recipe. Now this recipe calls for Vernors pop, you can substitute with ginger ale, but for best results, please try to find some Vernors. Also if you would like fresh black cherries, you can use them, but you have to pit them, and you will need to freeze them, they do need to be frozen. The fresh cherries do give a better flavor though.
Ingredients:
2 cups frozen black cherries
1 cup Vernors
1 cup packed brown sugar
1 cup ketchup
1 clove of garlic (creamed use mortar and pestle)
3 TBSP apple cider vinegar
1/2 tsp black pepper
1/2 tsp kosher salt
1/4 tsp cayenne pepper
1/2 tsp chilli powder
1/4 tsp garlic powder
1/4 tsp onion powder
Instructions:
Combine cherries, Vernors, and sugar in medium pan, over medium high heat, until sugar dissolves. Then turn heat down to medium.
Simmer over medium heat stirring occasionally until it reduces into a thickened liquid consistency
Reduce heat and add remaining ingredients, stirring until thoroughly incorporated. Simmer for 40 minutes.
You can use an immersion blender to get rid of clumpyness of cherries. You will need to run the liquid through a strainer after, to remove pulp
Ingredients:
2 cups frozen black cherries
1 cup Vernors
1 cup packed brown sugar
1 cup ketchup
1 clove of garlic (creamed use mortar and pestle)
3 TBSP apple cider vinegar
1/2 tsp black pepper
1/2 tsp kosher salt
1/4 tsp cayenne pepper
1/2 tsp chilli powder
1/4 tsp garlic powder
1/4 tsp onion powder
Instructions:
Combine cherries, Vernors, and sugar in medium pan, over medium high heat, until sugar dissolves. Then turn heat down to medium.
Simmer over medium heat stirring occasionally until it reduces into a thickened liquid consistency
Reduce heat and add remaining ingredients, stirring until thoroughly incorporated. Simmer for 40 minutes.
You can use an immersion blender to get rid of clumpyness of cherries. You will need to run the liquid through a strainer after, to remove pulp
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