Cherry-Bourbon BBQ Sauce

Ingredients

1 cup dried tart cherries

⅓ cup bourbon

1 cup finely chopped onion

1 tablespoon olive oil

1 teaspoon smoked paprika

1 garlic clove, minced

½ cup apple cider vinegar

½ cup firmly packed dark brown sugar

1½ cups tomato sauce

1 tablespoon dry mustard

1 tablespoon worcestershire sauce

1 teaspoon salt

¼ teaspoon ground black pepper

1 teaspoon prepared horseradish

Directions

Combine cherries and bourbon in a small sauce pan. Cook 3-5 minutes over medium heat until heated through. Set aside.

Sauté onion in hot olive oil in a medium saucepan over medium-high heat 5 to 7 minutes or until onion is tender. Add paprika and garlic; cook, stirring constantly, 1 minute. Stir in vinegar and brown sugar; cook 2 to 3 minutes or until syrupy.

Stir in tomato sauce and next 5 ingredients. Bring to a simmer; cover and Cook 20 minutes, stirring occasionally. Add reserved cherry mixture; simmer, uncovered, 5 minutes, stirring often. Remove from heat; cool slightly.

Process sauce in a blender until smooth. Return to saucepan; bring to a boil.

Ladle hot sauce into a hot jar, leaving ¼-inch headspace. Remove air bubbles by tapping jar. Wipe jar rims; adjust lids.

Process filled jars in boiling water canner for 15 minutes. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool on wire rack