Even though this Bourbon Cherries recipe does not use Rainier cherries specifically, they are still a tasty topper to ice cream or just by themselves.
12 oz. Bag frozen pitted tart red or dark sweet cherries
3 Tbsp. Sugar
3 Tbsp. Bourbon
½ tsp. Ground ginger
Pinch kosher salt
1 Tsp. Vanilla
Roast about 25 minutes or until cherries have released a lot of liquid and mixture smells very fragrant, stirring occasionally. Stir in vanilla. Let cool. Transfer to a clean jar and refrigerate up to 2 weeks. Serve at room temperature or warm gently in a saucepan over low heat.