This cherry bourbon barbecue sauce is rich in flavor without the sugar. It will make anything finger-lickin’ good! Makes about 2 cups.
1. Loosely adapted from Serious Eats.[br][br]2. You can make this sauce with frozen cherries as well. Just make sure to defrost the cherries first. I usually submerge the frozen cherries in a warm water bath for 10 minutes, then drain the water and squeeze the cherries for any excess. Roughly chop the cherries before cooking them. Frozen cherries will create a purplish barbecue sauce while fresh cherries create a red barbecue sauce.