Cherry Smoke BBQ

Name: Cherry Smoke BBQ
Yield: 16 servings
Ingredients: 30 g unsweetened pitted cherries; 15 g no-salt-added tomato paste; 2 tbsp distilled vinegar; 1/2 tsp cornstarch (about 2 g); 1/4 tsp smoked paprika; 1/4 tsp onion powder; No-calorie sweetener to taste; water to 1 cup

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Cherry Smoke BBQ

Generated illustration; appearance and pictured props may differ from the prepared recipe.

Personalize this recipe Add to grocery plan

Estimated nutrition per portion

4calories

0.0g protein

1.0g carbs

0.0g fat

Sodium: 5–20 mg

1 tablespoon. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 16 listed servings.

30 g unsweetened pitted cherries
15 g no-salt-added tomato paste
2 tbsp distilled vinegar
1/2 tsp cornstarch (about 2 g)
1/4 tsp smoked paprika; 1/4 tsp onion powder
No-calorie sweetener to taste; water to 1 cup

Cooking instructions

Blend cherries, tomato paste and vinegar. Mix cornstarch with 1 tbsp cold water; stir into puree with spices. Simmer until lightly thickened, cool and add water to reach 1 cup.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: None identified; check every label. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

More sauces recipes