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Cherry Bourbon Sauce

Both the bourbon and cherries add a wonderful sweetness which contrasts nicely with the salted butter and actual salt. The sauce is also excellent on pork and I think would go well with chicken breast stuffed with Proscuitto and Gorgonzola cheese.

Ingredients

  • 2 Tbsp. butter, salted
  • 3 Tbsp. Onion, finely diced I usually use shallots, but had none in my pantry.
  • 1/8 tsp. Garlic granules
  • 4 Sprigs Fresh Thyme
  • Dash Kosher Salt
  • 1/8 tsp. Cinnamon
  • 1/8 cup Bourbon
  • 1/2 cup Jarred Cherries soaked in Bourbon Also excellent in a Manhattan!

Instructions

  • Bring the butter to bubbling over medium-high heat, but do not brown it.
  • Add diced onion, garlic granules, fresh thyme, salt, and pinch of cinnamon and cook for about 5 minutes.
  • Carefully pour in the bourbon. If it fails to flame, tilt the pan until it does, but be careful not to spill the alcohol onto your burner. Then you will have a big flame.
  • Once the flame has gone out, reduce heat and let the sauce simmer for about 20 minutes.
  • Using the back of a spoon or rubber spatula flatten and cut up the cherries into small pieces.
  • Cover and remove from heat until ready to serve. If you are not serving right away, gently re-heat before serving.