Cherry BBQ Sauce

Combine sugar, sour cherries, balsamic vinegar, and water in a heavy-bottomed saucepan over medium heat, stirring occasionally until the sugar dissolves.

Bring the mixture to a gentle simmer and cook until the cherries soften and begin to break down, about 8-10 minutes.

Stir in the Dijon mustard, ketchup, cracked black pepper, and hot sauce, mixing thoroughly to combine all ingredients.

Reduce the heat to low and simmer the sauce gently for 8-10 minutes, stirring frequently to prevent sticking and allowing the flavors to meld.

Taste the sauce and adjust the seasoning by adding additional hot sauce if a spicier flavor is desired.

Transfer the sauce to a blender or food processor if a smoother consistency is preferred, pulsing until the desired texture is reached.

Allow the sauce to cool slightly before transferring to a container for serving or storage.