Sweet and savory cherry sauce, best served with pork or venison.
Sauté the shallot in a saucepan with 1 Tbl butter until softened. Add the Cherry Bounce, Stock and Bouquet Garni. Simmer until reduced by one quarter. Add the sour cherries and simmer until reduced by another quarter (sauce should be reduced by half from the original starting amount). Remove the Boquet Garni and finish with salt and pepper to taste, and a pat of butter if additional thickener is desired. Spoon over pork loin or venison roast.