Cheerwine Barbecue Sauce Recipe: Cherry-Cola Infused Tangy Sweetness

This sauce captures the essence of Southern barbecue with a unique cherry-cola twist. It delivers a perfect balance of tangy and sweet flavors.

Simple ingredients blend into a rich, velvety sauce that elevates grilled meats. It stores well, ready to transform any dish with its distinctive taste.

Ingredients for Cheerwine Barbecue Sauce

Ten simple ingredients create this rich, signature barbecue sauce with a Southern twist.

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The Cheerwine is non-negotiable here—North Carolina grocery stores or online retailers like Amazon usually carry it. This cherry-cola soda brings that distinctive fruit-forward sweetness. For the ketchup, Heinz or Hunt’s give consistent results. Apple cider vinegar adds the tang, and Bragg is a reliable brand. The brown sugar deepens the flavor, so don’t substitute white sugar (trust me on this one).

No Cheerwine? Cherry cola plus a pinch of cinnamon gets you 80% there. Out of apple cider vinegar? White vinegar at half the amount works in a pinch. Swap Dijon for yellow mustard if needed, but the Dijon’s sharpness cuts through the sweetness better. The smoked paprika can be regular paprika, but you’ll lose that subtle campfire note that makes this special.

This keeps beautifully in the fridge for 2-3 weeks. The flavors actually get better after a day or two. Freeze in ice cube trays for single-serving portions—good for 3 months (thaw overnight before using).

Step-by-Step Instructions for Cheerwine Barbecue Sauce

This method ensures a perfectly balanced sauce with deep cherry-cola flavor and ideal consistency.

Step 1: Combine Wet Ingredients in Saucepan

In a medium saucepan, pour in the 1 cup Cheerwine Soda, 1.5 cups Ketchup, and 0.25 cup Apple Cider Vinegar. I use a heavy-bottomed pan to prevent scorching during the cooking process.

Stir these together over medium heat until fully combined. You’ll notice the Cheerwine’s deep red color immediately intensify the mixture. This base creates the foundation for the sauce’s signature tangy-sweet profile.

Step 2: Add Sweet and Savory Components

Once the wet ingredients are heating, stir in the 0.5 cup Brown Sugar, 1 tbsp Worcestershire Sauce, and 1 tbsp Dijon Mustard. The brown sugar will begin to dissolve immediately, while the Worcestershire and mustard add depth and complexity.

Continue stirring until the sugar is completely incorporated and the mixture begins to bubble gently at the edges. This usually takes 3-4 minutes. The sauce will start to thicken slightly as the sugar caramelizes.

Step 3: Incorporate Spices and Simmer

Add the 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Smoked Paprika, and 0.5 tsp Black Pepper. These dry ingredients need to be fully dispersed to avoid clumping.

Reduce heat to medium-low and let the sauce simmer for 15-20 minutes. Stir occasionally to prevent sticking. You’ll know it’s ready when the sauce has thickened enough to coat the back of a spoon and the flavors have melded into a rich, cohesive blend.

Step 4: Adjust Consistency and Cool

Remove the saucepan from heat and let the sauce cool for 5-10 minutes. As it cools, it will thicken further. If it becomes too thick, you can thin it with a tablespoon of water at a time until it reaches your desired consistency.

The finished sauce should have a glossy appearance and a balance of sweet, tangy, and smoky flavors. The Cheerwine’s cherry notes will be prominent but not overpowering, perfectly complementing the other ingredients.

Essential Equipment for This Recipe

Saucepan Choice

I always reach for my 3-quart All-Clad stainless steel saucepan for this sauce. Its heavy base prevents hot spots that could scorch the sugar. A medium saucepan gives enough room for stirring without splashing. 🔥

Whisk Selection

Use a flat-bottom silicone whisk to scrape up any browned bits as the sauce thickens. I prefer the OXO Good Grips model—it’s heat-resistant and won’t scratch your pan. This ensures every bit of flavor gets incorporated.

Measuring Tools

A set of stainless steel measuring cups and spoons makes quick work of the ingredients. I keep mine from Cuisinox in my kitchen—they’re durable and nest neatly. Precise measurements matter, especially with the Cheerwine and vinegar balance.

Stirring Utensil

A wooden spoon is perfect for the long simmer, letting you scrape the bottom gently. I’ve had my bamboo spoon for years—it’s gentle on cookware and won’t melt. Stir frequently to prevent sticking during the 15-20 minute simmer.

Cooling Setup

Transfer the hot sauce to a glass or ceramic bowl for cooling. I use a Pyrex mixing bowl—it handles temperature changes well. Let it sit for 10 minutes before transferring to storage containers to avoid thermal shock.

Storage Containers

For fridge storage, 16-ounce mason jars work beautifully and look great on the shelf. For freezing, I use silicone ice cube trays for portion control. Both keep the sauce fresh and ready for your next cookout.

Frequently Asked Questions