Drunk’n Cherries

Agghhhh, now here may be a new favorite for me!

This recipe comes from Sherri Brooks Vinton’s awesome canning book Put’em Up!  and I don’t think that it can get any easier that this.

RECIPE:

• 1 pound of sweet cherries, such as Bing, stemmed but not pitted (we didn’t stem either…I think the stems look great and they are a natural handle on each piece)
• 1.5 cups bourbon or rum
• 1/2 cup brown sugar
• 1/2 cup water

1. Using a small paring knife, cut a vertical slit in each cherry (from the stem down).  This will allow the cherry to marinate in alcohol and sugar.
2. Place the cherries in sterlized 1 litre jars and add the bourbon or rum.
3. In a medium stainless steel saucepan bring the water and sugar to a boil, stirring to dissolve the sugar.
4. Pour the syrup into the cherry filled jars, cover and shake.
5. Let stand for a minimum of one week but the longer they are left the more intoxicated they become.
6. These will keep for up to 1 year at room temperature.

Now, we’ve just got to wait a week before sharing these delightful little fellows!

These cherries turn into the most surprisingly delicious burst of boozy goodness.  They lose a little of their deep burgundy colouring and you expect them to be a bit mushy in the mouth but they remain crisp with a super strong bourbon or rum flavour.  It’s hard to eat just one and a handful will get you plastered!

Put up Total:

• 2 x 1L old jars with bourbon cherries
• 2 x 1L wide mouth and regular mouth rum cherries
• 1 x 750mL regular mouth rum cherries