These Bourbon Roasted Cherries take only a few simple ingredients to make a sinfully delicious treat. Spoon over ice cream, cheesecake, oatmeal or just enjoy with a spoon! Serve at room temperature or warmed, these drunken cherries will keep in the refrigerator for two weeks.
I feel like this happens to me every year- I start to lose my motivation during the holidays and then it takes me longer than I like to get back on track after the start of the new year. I have been seriously lacking in inspiration lately for recipes and have had too much on my mind to be able to sit down and compose a post. I found this recipe when flipping through my [embarrassingly huge] stack of magazines the other day and thought these drunken cherries looked too good not to make!
Added bonus that my husband’s drink of choice is Maker’s Mark and I knew I had everything else I needed to recreate this simple recipe. How gorgeous is that color against my all white Revol dishes?
These Bourbon Roasted Cherries are sinfully delicious on their own, but would be over-the-top spooned over vanilla ice cream (or Greek yogurt for those of you still going strong in your new year resolutions). Heck, they would be good over oatmeal, cheesecake, or just along side a cheese plate!
With Valentine’s Day around the corner, these babies would be sweet packaged up in a mason jars as gifts or as a special after-dinner-treat for your bourbon-loving-hubby.
- 12oz bag frozen pitted tart red or dark sweet cherries
- 3 tbsp packed light brown sugar
- 3 tbsp bourbon (such as Maker's Mark)
- ½ tsp ground ginger
- Pinch of kosher salt
- 1 tsp vanilla
- Preheat oven to 400 degrees.
- Stir together cherries, brown sugar, bourbon, ginger, and salt in a small roasting pan or baking dish.
- Roast for 25 minutes (stirring occasionally) or until the mixture smells very fragrant and cherries have released a lot of liquid.
- Once the cherries have roasted, stir in the vanilla and let cool.
Tip: I went heavy-handed on the bourbon and scant with the ginger. Cinnamon would also be wonderful but don't skimp the vanilla.