Cherry Tennessee White Peach Moonshine Sauce

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

Coat butter in flour well, place in freezer.

Place water and cherries in saucepan, simmer until cherries breakdown and liquids are reduced but half. About 20-25 minutes. Muddle well.

Add rest of ingredients EXCEPT BUTTER AND CAYENNE and reduce slightly.

Immersion blend until smooth then use less than half as a mop.

To finish as a sauce, add any strained roasting fluids, reduce again and finish with floured butter and touch of cayenne.

"use as a mop for roasting, smoking or grilling, or a finishing sauce, this sauce will elevate your dish to a completely different level"