Cherry Bounce Liqueur Recipes

CHERRY BOUNCE

Steps:

• Using the tip of a sharp knife, pierce 2 to 3 holes in each fresh cherry, then place in a large crock or jar with a tight-fitting lid. Pour in rum and stir to combine, pressing lightly on cherries to release some juices. Cover jar and let stand in a cool, dark place at least 1 week and up to 1 month.
• Strain mixture, discarding solids; pour liquid into a resealable jar or bottle. Refrigerate at least 1 hour and up to 6 months. Serve chilled, over ice, with frozen cherries.

CHERRY BOUNCE

Steps:

• Place cherries in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until soft. Strain juice through a cheesecloth-lined colander; divide cherries among six 1-pint jars., Return juice to saucepan; add sugar and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a large bowl; cool completely., Stir in rum and brandy; pour syrup into bottles over cherries. Cover and let stand for at least 1 month, stirring every week. Store in a cool, dry place up to 3 months.

DOOR COUNTY CHERRY BOUNCE

Steps:

• Put cherries in a clean, 1-quart glass jar; add sugar. Fill the rest of the jar with vodka. Place lid on jar and shake.
• Store jar in a cool, dark area for 1 to 4 months, shaking jar occasionally.

CHERRY BOUNCE (INFUSION RECIPE)

Steps:

• Add all the ingredients and Ice to a mixing glass.
• Stir the ingredients for 15 seconds to properly chill and dilute the drink.
• Strain into glass, and serve.

CHERRY LIQUEUR

Steps:

• Mix vodka, brandy and sugar in a large glass measure or medium mixing bowl; stir well to dissolve.
• Cut each washed cherry slightly to open, leave in pits.
• Place cherries in two sterile, quart wide mouth jars or one larger aging container.
• Pour liquid mixture over cherries; stir and cap with tight lids.
• For the first two weeks, shake jars several times.
• Let age in a cool, dark place for at least 3 months for best flavor.
• Strain off liqueur through a wire mesh strainer and discard cherries.
• Rebottle as desired.
• Liqueur is ready in 3 months.
• VARIATIONS:Almond-Cherry Liqueur: For a more prominent"almond" flavor, pit all or part of the cherries.
• Place cherry pits in a clean cloth and hit with a hammer to break them up slightly.
• Put broken pits and pitted cherries in jars or large container and continue as directed.
• Sugarless Cherry Liqueur: Substitute 1 cup apple juice concentrate, undiluted, for the sugar in the Cherry Liqueur recipe.
• Proceed as directed.
• The"sugars" present will be natural fruit sugars rather than the granulated processed sugars.
• Taste is excellent; aging is the same.

CHOKECHERRY LIQUEUR

Steps:

• Place all ingredients in glass jar.
• Shake every day for 30 days.
• Drain and bottle.
• This will taste very sweet at first, but if allowed to age at least six months will be nice and mellow.

CHERRY BOUNCE LIQUEUR

Steps:

• Thoroughly clean a 2 quart container with a secure lid. I use an apple cider jug that has been cleaned very well.
• Clean and stem cherries, if using fresh cherries. Thaw if using frozen.
• Crush cherries a bit to release flavor, keeping all juice and adding to container.
• Place remaining ingredients in container.
• Shake until sugar is dissolved.
• Keep in a cool, dark place shaking once a week for 3 weeks to 6 months. The longer it sits, the better it gets.
• Strain and bottle into clean containers of your choice. I use empty beer bottles with a hinged cap.
• Serve as an aperitif, a digestif or in lieu of a dessert wine.
• Also makes a great gift if you can stand to give it up.