Distilled: Maple Cherry Balsamic Sauce

Not to disparage the humble cranberry - who really only gets a few times to be the star of the show and has earned it's rightful place in the Thanksgiving menu hall of fame - but one of our favorite things to do is get creative with holiday recipes! Our Thanksgiving menu usually revolves around a few of the traditional favorites, and that gives us the opportunity to play around with side dishes, craft cocktails, desserts and more! 

So this year we are going with another dark red powerhouse of fruit flavor and giving our Thanksgiving a twist with a cherry on top!  If cranberry sauce is one of your Thanksgiving staples, try this Maple Cherry Balsamic Sauce for a fun new alternative on the table this year. 

Perhaps the main selling point of this particular recipe will be the simple list of only four ingredients, and the fact that we can confidently call it a very easy recipe to follow, shop for and make! Of course it is super versatile as well. With the incredibly vibrant combination of flavors from the complex sweet and sour balsamic vinegar, the bright and tart cherries, and of course the smoky sweetness of our signature Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup - this is a knock-out sauce that is so easy to make! 

Drizzle it over brussels sprouts, tackle your Thanksgiving Turkey, give your Thanksgiving stuffing a dash of flavor, or even try it over ice cream for a surprising dessert. We made ours with our favorite Orasella Maraschino Cherries - grown, picked and harvested by hand in Washington State, for pure cherry flavor made the old fashioned way. The thing that makes this sauce truly foolproof - you can use fresh, frozen or jarred and you can go with your preferred cherry type - sweet or tart!