Moonshine Cherries Food

DELICOUS CHERRY MOONSHINE RECIPE

Steps:

• Place 1 cup of sugar and ½ cup water and ½ cup cherry juice (if using) into saucepan on medium heat.
• Once the sugar is dissolved, you have made a simple syrup.
• Pour the syrup into a clean mason jar.
• Place cherries in a large bowl and remove their pits.
• Use a potato masher to slightly mash the cherries to help release the flavor. You want to keep them intact to eat as atomic cherries.
• Add the simple syrup and moonshine into the bowl of cherries.
• Evenly divide the mixture into mason jars.
• Seal the jars and let the moonshine infuse. The longer the better.
• Once your moonshine has reached your desired taste you can strain out the cherries to enjoy as 'atomic cherries'.

MOONSHINE CHERRIES

Steps:

• Drain cherries and reserve the juice.
• Add cherries back into the empty jar.
• Pour in moonshine and top with reserved cherry juice.
• Place the lid on the jar and shake to combine.
• Refrigerate for 24-48 hours.

CHOCOLATE COVERED CHERRY MOONSHINE

Steps:

• In a large stockpot bring the cherry juice to a slight simmer. Add in the maraschino cherries with it's juices. Add both the 1/2 cup each of white and brown sugar. Stir for a few minutes until all the sugar is dissolved. Once dissolved, remove from the heat and allow the mixture to cool to room temperature.
• Once cooled to room temperature, pour in 2 1/2 cups of the Everclear into the mixture along with 1 full cup of the chocolate liqueur.

CHOCOLATE COOKIES WITH MOONSHINE CHERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour and cocoa powder in a bowl. Drain cherries, reserving 4 teaspoons juice. Halve any large cherries.
• Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in sugar, salt, baking soda, and baking powder. Beat in eggs and vanilla extract. Gradually beat in flour mixture.
• Shape dough into 1-inch balls and place them 2 inches apart on ungreased cookie sheets. Press down in the center of each ball with your thumb and place a cherry or cherry half in the center of each cookie.
• Combine chocolate pieces and condensed milk for frosting in a small saucepan over medium-low heat; heat until chocolate melts. Stir in reserved cherry juice. Spoon about 1 teaspoon frosting over each cookie, spreading to cover the cherry.
• Bake in batches in the preheated oven until edges are firm, about 10 minutes. Cool on the cookie sheets for 1 minute before transferring to wire racks to cool completely.