Cherry Bounce Food

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.

TO MAKE AN EXCELLENT CHERRY BOUNCE

Steps:

• 1. Pit the cherries, cut them in half, and put them in a large bowl. Using a potato masher, carefully mash the fruit to extract as much juice as possible. Strain the juice through a large fine-mesh strainer, pressing the fruit with a sturdy spoon. (You should have about 8 cups.) Reserve the mashed cherries in the freezer or refrigerator for later use. If using jarred cherries, drain the fruit and set the juice aside before halving and mashing the cherries. Add any pressed juice to the reserved jarred juice.
• 2. In a lidded 1-gallon glass jar, combine the juice with the brandy and sugar, stirring to dissolve the sugar. Cover with the lid, and set aside in the refrigerator for 24 hours, occasionally stirring or carefully shaking the jar.
• 3. Bring 2 cups of the juice to a simmer over medium heat. Taste the sweetened juice and add more sugar, if desired. Stir in the cinnamon sticks, cloves, and nutmeg. Then cover, and simmer for about 5 minutes. Remove from the heat, and set aside to cool to room temperature. Strain, and discard the spices.
• 4. Stir the spiced juice back into the 1-gallon glass jar with the reserved sweetened juice. Cover loosely with the lid, and set aside for at least 2 weeks before serving, occasionally shaking the jar with care.
• 5. Serve at room temperature in small cordial or wine glasses. Store the remaining cherry bounce in the refrigerator.

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 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.

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.

CHERRY BOUNCE -- A CORDIAL

Steps:

• Place the cherries in a 1 quart glass container, being careful not to crush the fruit.
• Add the sugar and the lemon peel.
• Fill the container with the bourbon.
• Seal the lid and gently shake the jar, or move it around the counter to distribute the alcohol and sugar evenly.
• The sugar will continue to dissolve over time.
• Place the cordial in a cool, dark place for 2 months to allow the liquor to be infused with the flavor.
• Jump start the process by placing the container on a sunny windowsill for the 1st two weeks.
• The fluctuating temperatures of the daytime sun and the cool evenings will speed the flavor infusion.