Instructions Heat oil in pan and saute onions and garlic until translucent. Add honey, brown sugar and ketchup and heat to a boil. Add bourbon slowly. Add cherries and cook for 15 minutes. Remove from the heat and allow to fully cool. Blend the sauce in a blender and mix well. Can store in refrigerator for 1 week or freeze.
Heat oil in a medium-sized sauce pan over medium heat. Add the onions and cook until softened, stirring frequently to keep them from burning or sticking. Add the garlic, stir and cook for one minute. Slowly pour in the bourbon {it will steam up on you}, ketchup, brown sugar, Worcestershire, and chili powder. Bring to a boil and add the cherries.
Instructions In a medium saucepan, bring the bourbon and sugar to a simmer over low heat. Simmer and stir until the sugar dissolves, then turn off the heat and let sit for at least 15 minutes. Pack your cherries into two 25-ounce jars (or three smaller ones). Snuggle them into the jars nice and tight without smashing the cherries.
Heat oil in pan and saute onions and garlic until translucent. Add honey, brown sugar and ketchup and heat to a boil. Add bourbon slowly. Add cherries and cook for 15 minutes. Remove from the heat and allow to fully cool. Sauce will thicken as it cools.