- 125 ml (½ cup) tomato ketchup
- 125 ml (½ cup) water
- 125 ml (½ cup) apple cider vinegar
- 45 g brown sugar
- 45 g caster sugar
- 1 tsp freshly ground black pepper
- 1 tsp onion powder
- 1 tsp mustard powder
- 2 tsp lemon juice
- 2 tsp Worcestershire sauce
- 200 ml sour cherry juice
- 150 g pitted sour cherries, drained, blended to a purée
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the sour cherry barbecue sauce, combine all the ingredients, except the puréed cherries, in a medium saucepan. Bring the mixture to the boil, reduce the heat to a strong simmer and cook, stirring frequently, for 30–35 minutes or until thickened to a sauce consistency. Remove the saucepan from the heat and stir through the puréed sour cherries. Allow to cool, then refrigerate until required.