Step 1

Heat the canola oil in a large heavy bottomed pot over medium heat. To the pot, add the onion and a heavy pinch of salt. Saute, stirring frequently, until the onions are slightly browned and mostly translucent. Add the garlic and ginger and sauté another minute.

Step 2

Add tomato sauce, chipotle peppers, and pitted cherries. Mix to combine and bring to a low boil.

Step 3

Add the rest of the ingredients to the pot and stir to combine. Allow the sauce to simmer for at least thirty minutes, giving plenty of time for the cherry juices to release. Taste frequently and adjust sweetness to fit your preferences.

Step 4

Use a stick immersion blender to puree the sauce in the pot until smooth, or carefully transfer to a blender in small batches. Simmer the pureed sauce for at least another ten minutes and season to taste. If the sauce is too thick for your liking, you can add a bit of water or broth to thin it out.

Step 5

Serve immediately or store in airtight mason jars for later use.