“UUUGHHH. I hope you’re not making brownies again.”

Ugh? Brownies?

I’ve know the man for 8+ years and I’m pretty sure those two words have never been uttered in the same sentence. Who says something like that?

Other than someone who has seen a new pan of brownies on the counter every week for the last month+. Brownies with cherries that I roasted in port, brownies with cherries that I roasted in a stout, brownies with just plain roasted cherries, and brownies with just plain fresh cherries…

Maybe he had a point.

So I put that bag of cherries in the cart (along with 3 others) and pushed along, mumbling something about how I had plans to make a couple of savory recipes in the upcoming week.

I was totally lying, though. I had fully intended to make brownies again. But instead, I made barbecue sauce. More accurately, I semi-made barbecue sauce.

A couple of weeks ago, I shoved a bottle of barbecue sauce into the back corner of the fridge. It was harsh and vinegary. We didn’t care for it enough to use it again on its own but I couldn’t bring myself to throw a nearly full bottle away. Instead, we “fixed” it. I made a sweet cherry reduction and stirred that into the sauce, the concoction really benefiting from the addition of sweet cherries. More mellow, a little sweeter, and with nice cherry flavor, the sauce paired fantastically with a simple pulled pork for a unique twist on the sandwich.
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