Cherry Amaretto Moonshine Recipes

CROCK-POT CHERRY PIE MOONSHINE RECIPE

Steps:

• Add the canned cherries (with juice from the cans), sugar and cherry juice to a 6 quart or larger slow cooker and briefly stir.
• Cover and cook on LOW for 1 to 2 hours or until all of the sugar is dissolved and the liquid is hot.
• Turn slow cooker off and allow the mixture to cool to room temperature.
• Once cooled, pour in the grain alcohol (or vodka if using) and stir to combine.
• Ladle cherry pie moonshine into three (3) clean quart sized canning jars. Placing the lids and canning jar rings on the jars just until finger tight.
• Moonshine can be drunk right away but the flavor is better if stored in a dark cool place for 2 or more weeks.

AMARETTO CHERRIES

Steps:

• Stone the cherries with a cherry pitter. Place them in a large heavy-bottomed pot. Add the sugar, stir gently, and bring to a boil. Cook gently for about 15 to 20 minutes, the liquid should start to look like a light syrup.
• Add lemon juice, alcohol, vanilla extract, and bitter almond flavor. Continue cooking for 10 more minutes. Remove the foam.
• Divide the cherries between the sterilized jars and cover them completely with the liquid. Seal well and let cool. Keep in a dark cool place and let steep for about 3-4 weeks before serving. Once you open a jar, keep it refrigerated.