©2023
AuthorDartagnan"use as a mop for roasting, smoking or grilling, or a finishing sauce, this sauce will elevate your dish to a completely different level"
5 tbsp unsalted butter, coated in flour and placed in freezer.
1 cup Mount Hood Cherries, pitted
2 cups cold water
1 tbsp stevia
1 tbsp Steen's Pure Cane Syrup
2 tsp Maple Sugar
2 tsp Tennessee White Peach MoonshineDO NOT THINK MORE IS BETTER HERE. IT'S MOONSHINE, IT'S STRONG AS HELL AND WILL OVERPOWER YOUR SAUCE.
1 tbsp dark brown sugar
⅓ cup St. Dalfour Black Cherry Fruit Spread
1 tsp cayenne pepper, ground fine
This recipe works best if you use an immersion blender
1
Coat butter in flour well, place in freezer.
2
Place water and cherries in saucepan, simmer until cherries breakdown and liquids are reduced but half. About 20-25 minutes. Muddle well.
3
Add rest of ingredients EXCEPT BUTTER AND CAYENNE and reduce slightly.
4
Immersion blend until smooth then use less than half as a mop.
5
To finish as a sauce, add any strained roasting fluids, reduce again and finish with floured butter and touch of cayenne.
CategoryBayou Sam\'s Cajun Grill, Cajun, Recipes, Sauces
Ingredients
5 tbsp unsalted butter, coated in flour and placed in freezer.
1 cup Mount Hood Cherries, pitted
2 cups cold water
1 tbsp stevia
1 tbsp Steen's Pure Cane Syrup
2 tsp Maple Sugar
2 tsp Tennessee White Peach MoonshineDO NOT THINK MORE IS BETTER HERE. IT'S MOONSHINE, IT'S STRONG AS HELL AND WILL OVERPOWER YOUR SAUCE.
1 tbsp dark brown sugar
⅓ cup St. Dalfour Black Cherry Fruit Spread
1 tsp cayenne pepper, ground fine