Cherry Barbecue Sauce
- CKD non-dialysis
- Lower Protein
- 1 medium onion
- 1-1/2 cups pitted cherries (frozen or fresh)
- 2 tablespoons olive oil
- 2 garlic cloves
- 2 cups tomato sauce
- 1/4 cup brown sugar
- 1/3 cup apple juice, unsweetened
- 1/4 cup apple cider vinegar
- 1 teaspoons chili powder
- 1/2 teaspoons dry mustard
- 1/8 teaspoon cayenne pepper (optional)
- Chop the onion and cherries.
- Heat olive oil over medium heat. Add onion and cook until softened, about five minutes. Add garlic and cook one more minute.
- Add tomato sauce, cherries, brown sugar, apple juice, apple cider vinegar, chili powder, mustard and cayenne (if using.) Bring to a boil, then reduce heat to low and simmer 30 minutes, or until
- sauce thickens. Stir frequently.
- Transfer to blender and blend until smooth.
- Flavor will vary depending on cherry type. Use sweet cherries for a sweeter sauce and tart cherries for a little zing.
- Store sauce in the refrigerator up to one month.
- Use in any recipe that calls for barbecue sauce.
Submitted by: DaVita renal dietitian Tara from Michigan.
Nutrients per serving
Protein 0 g
Carbohydrates 8 g
Fat 1 g
Cholesterol 0 mg
Sodium 101 mg
Potassium 103 mg
Phosphorus 10 mg
Calcium 8 mg
Fiber 0.6 g
Added Sugar 3 g
Kidney and kidney diabetic food choices
1 fruit, medium potassium
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