This fruity, boozy take on barbecue has all the characteristics of your favorite sauce--deep caramel notes, a savory backbone, and a pleasant vinegar tang. You can sub sweet cherries for sour, adjusting the amount of honey and vinegar to taste. For a shortcut, start with 1 cup purchased unsweetened cherry juice.

Recipe by Cooking Light July 2017


Credit: Jennifer Causey

Recipe Summary

1 hr 40 mins
1 hr
Serves 8 (serving size: 2 drumsticks and about 2 tbsp. sauce)


Ingredient Checklist


Instructions Checklist
  • Place cherries in a food processor; pulse until almost smooth. Bring cherry puree, 1/4 cup water, and sugar to a boil in a small saucepan over medium-high. Reduce heat to low; simmer 20 minutes. Strain mixture through a fine-mesh sieve over a bowl to yield about 1 cup liquid; discard remaining solids.

  • Add cherry liquid to pan; bring to a boil. Stir in honey and next 9 ingredients (through ground red pepper). Reduce heat to medium-low; cook 10 minutes or until slightly thickened, stirring occasionally. Cool. Place 1 cup sauce in a bowl; reserve.

  • Preheat grill to medium-high (about 450°F).

  • Coat grill grate and drumsticks with cooking spray. Arrange drumsticks on grill; cover and cook 8 minutes, turning occasionally. Reduce heat to medium. Brush drumsticks with remaining sauce; cook 12 minutes or until done, turning and brushing every 3 minutes. Serve with reserved 1 cup sauce.

Nutrition Facts

389 calories; fat 9.9g; saturated fat 2.5g; mono fat 3.3g; poly fat 2.3g; protein 45g; carbohydrates 28g; fiber 1g; cholesterol 206mg; iron 2mg; sodium 585mg; calcium 39mg; sugars 23g; added sugar 17g.