Early last summer I bought a giant bag of perfectly ripe dark cherries at my favorite farmers market. We ate quite a few of them fresh, made a delicious cherry-almond crumble… And despite all that, we still had so many cherries left!
With Google’s help, I found numerous creative ideas for the use of those cherries. The one that really peeked my curiosity was a recipe for homemade cherry bounce, something I was not familiar with. Next came finding a recipe or combination of several to suit my taste! There were as many takes on how to make this liqueur as there must be cherry trees in this country.
A trip to the liquor store was needed to procure a bottle of bourbon. On the advise of the lady at the liquor store I left in the pits. She said whole cherries stay firmer and can be dipped in chocolate and frozen once the infusion was ready to be strained.
Who am I to argue with that!!
With the cherries in the glass jar, I added sugar, put the lid on and gave the jar a through shake to distribute the sugar evenly. Then I left this sitting on the counter for a few hours. Finally, I covered everything with the bourbon. For the next couple of weeks, I had the jar out on the counter so I’d remember to shake the cherry bounce every day. After that, I put it into a dark, cool closet and left it alone until late November. Once strained and filtered, I poured it into a clean, empty growler and of course, had a taste.
My cherry bounce turned out perfect! Smooth, not too sweet and very flavorful.
Surprisingly, the drained cherries were as firm as they were when I first bought them in early July. The only difference was that they now were boozy. I dried them off a bit and froze them in airtight containers. When I made my Black Forest bread around Christmas time, I used some of those instead of maraschino cherries. Yummy!
Next time I make this, I will leave on the stems to make dipping them in chocolate easier!
With cherry season just around the corner, I hope you’ll give this a try!
Here’s what you’ll need:
- 1 pound cherries, washed and dried
- 1 cup white sugar
- 5 cups bourbon
Sort the cherries and don’t use any with bruises or bad spots.
Combine the cherries and sugar in a large, clean sealable glass jar.
Let it sit for a few hours.
Pour the whisky over the cherries and put the lid on the jar.
Shake every day for a week or two.
Store in a cool dark place for about 4 to 5 months.
Shake it up whenever you remember.
Drain through a sieve and reserve the cherries.
Filter the cherry bounce trough a paper filter, pour it into a clean glass bottle and store in a cool dark place.
The cherries can be frozen for use in baking, chopped finely with a little bounce and used as an topping for ice cream, and dipped in melted chocolate and then frozen.