Heat oil in pan and sauté onions and garlic for three to four minutes. The onions should turn transluscent.
Add honey, brown sugar and ketchup and heat to a boil. Continue to stir.
Add bourbon slowly.
Add cherries and cook on medium heat for 15 minutes.
Blend the BBQ Sauce
Remove from the heat and allow to fully cool. The sauce will thicken as it cools.
Add the sauce to a blender or food processor and mix well. Make sure to let it cool before attempting to blend.
Pour into jars to serve.
Notes
Boiling Sauce: Boiling will smooth out the sugars and will stop your sauce from being gritty. Trust me, I’m one to cut corners as much as I can, but spending the extra time to bring it to a boil is a must for this recipe.Blending: Make sure to NOT BLEND WHEN HOT as it could explode in your kitchen. If you want to blend while hot, use an IMMERSION BLENDER. Freezer Friendly: You can freeze this in a freezer safe container. Allow it to cool completely and then freeze in freezer safe Ziploc Bags. Meal Prep: Pit the cherries and cut up the onion early. Storage: Store in the refrigerator for about a week.