Did the sweeties in your life like the Love You More Cookies this week? Or maybe you had a romantic dinner with a little Rosa Spritz? We are continuing our “Roses are Red” February series this week. However, we couldn’t pass up the opportunity for a little presidential, patriotic spin with some Roasted Breckenridge Cherries.
This recipe has been in our files since 2016 when we plucked it from Southern Living Magazine. The sweetness of the bourbon mixed with the roasted cherries creates a rich tasting divine topping to serve on your favorite ice cream or sponge cake. Another bonus? It tastes complicated, but is so quick and easy to make. Would we lie to you?
The bourbon in Roasted Breckenridge Cherries is Breckenridge Bourbon from a small distillery in Colorado. This award winning bourbon is aged two to three years. It combines a mixture of vanilla, caramel and oak flavors. Its sweet fruity flavor enhances the flavors of the roasted cherries for a delicious treat.
In a small baking dish stir together frozen cherries, brown sugar, bourbon and salt.
Roast the cherries about 25 minutes. The cherries will smell very fragrant. Stir in vanilla and cool. That’s it! Soo easy.
Serve warm over vanilla ice cream, angel food cake or sponge cake.
You can also give the cherries as a gift by storing in a clean jar for up to 2 weeks. Cherries can be reheated prior to serving.
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Roasted Breckenridge Cherries
- 12 ounce bag of frozen pitted tart red or dark sweet cherries
- 3 Tbsp. packed light brown sugar
- 3 Tbsp. Breckenridge Bourbon
- 1/2 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 baking pan.
- Roast about 25 minutes or until cherries have released liquid and cherries smell fragrant.
- Stir cherries occasionally.
- Remove from oven and stir in vanilla.
- Let cool.
- Serve over ice cream, sponge cake or angel food cake.
- Can be refrigerated for up to 2 weeks.
Tell us the truth. Will you try Roasted Breckenridge Cherries this weekend? If you do, we’d love to hear about it!
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