1Melt the butter in a heavy saucepan over medium heat. Add the onions and cook until translucent but not browned, 3 to 4 minutes. Add the cherries and cook until soft, about 2 minutes.
2Add the beer and increase the heat to high. Let the beer simmer briskly until the liquid is reduced by about half, 4 to 6 minutes. Reduce the heat to medium and add the bbq sauce, vinegar, brown sugar, honey, cherry preserves, worcestershire sauce, and a little salt and pepper. Let the sauce simmer gently until slightly thickened, 4 to 6 minutes.
3Remove the pan from the heat, and let the sauce cool slightly, then puree it in a blender. Taste for seasoning, adding more brown sugar, salt and pepper, or any other ingredient as necessary. The sauce should be highly seasoned. Let the sauce cool to room temperature before serving. The sauce can be refrigerated for a week. Return to room temperature before serving.
Achieve flavor, comfort, and deliciousness in 20 minutes with this easy-as-pie BBQ Chicken and Blue Cheese Pizza.
Best Chicken Quesadilla
Crunchy, gooey, and crazy delicious, these chicken and cheese quesadillas are super simple to make, and even easier to eat. Before you start, prep some pico de gallo (or whatever kind of salsa you like) and guacamole for topping, and don't forget the sour cream.
French Chocolate Macarons with Chocolate Ganache
No lie: macarons can be fairly finicky to make, in that they might spread into uneven shapes or form dark spots on their tops -- but even if they're not as beautiful as bakery specimens, they will still be delicious. The smooth chocolate ganache filling sandwiches the light, chewy-inside, delicately-crisp-outside chocolate macarons together, for a classic French dessert you shouldn't be afraid to try making.