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+ servings

Cherry BBQ Sauce with Cinnamon Cured Smoked Chicken

A delicious twist on traditional BBQ sauce.
Course Condiment
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 163kcal


  • 1 cup chicken broth
  • 1/3 cup cherry preserves
  • 1/3 cup orange juice
  • 1/4 Cup lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 Cup ruby port
  • 2 teaspoon cornstarch
  • 1/4 Cup orange marmalade
  • 1 Tablespoon chili sauce
  • 1/8 teaspoon red pepper flakes
  • Salt and pepper to taste


  • Combine the broth, preserves, orange juice, lemon juice, zests, cinnamon and cloves in a saucepan and mix well. Bring to a boil over medium-high heat. Boil for 8 minutes or until mixture is reduced to 1 1/2 cups. Stirring occasionally.
  • Whisk the port and cornstarch in a small bowl until blended. Whisk the port mixture, marmalade and chili sauce into the broth mixture. Bring to a simmer over medium heat, whisking constantly. Simmer for 5 minutes or until the flavors blend and the sauce is slightly thickened. Season with red pepper flakes, salt and pepper. Serve warm or at room temperature.


Calories: 163kcal | Carbohydrates: 39g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 288mg | Potassium: 140mg | Fiber: 1g | Sugar: 28g | Vitamin A: 85IU | Vitamin C: 25mg | Calcium: 17mg | Iron: 1mg