Sour Cherry Cordials Food

WISNIAK (POLISH CHERRY CORDIAL LIQUEUR) RECIPE

Steps:

• Gather the ingredients.
• Place cherries in a 1-quart (1-liter) jar. Pour sugar over cherries (do not stir or shake).
• Slowly pour the spirits or vodka over the cherries until the jar is full (leave a slight gap at the top). Make sure cherries are covered but do not stir or shake.
• Tightly close the jar and place in a pantry or closet for three months at room temperature.
• After three months, strain the ​nalewka and rebottle. It may be drunk immediately or aged further.
• Serve and enjoy.

VYSSINATHA (GREEK N-A SOUR CHERRY CORDIAL)

Steps:

• Mix syrup and water together.
• Pour over ice in a glass and serve.

"EYEBALL" CHERRY CORDIALS

Steps:

• Pretreat the silicone molds to create eyeball design: Melt 1/2 cup of the white chocolate over a double boiler. When the chocolate is completely melted, divide into three small containers. Mix each container with one of the oil-based colors so you have one black, one blue and one green. With a paintbrush, first paint the pupil with black into the center of a clean silicone mold. Next, paint the iris using either the blue or green chocolate. Place in the freezer until ready to use.
• To complete the cherry cordials, put the Fondant into a medium saucepan and bring to a thick syrup consistency.
• Strain and dry the Marinated Cherries. With a toothpick, dip the cherries into the fondant and place on a cooling rack to dry completely. Remove the silicone mold pretreated with the colored chocolate from the freezer and reserve. Meanwhile, melt the remaining white chocolate over a double boiler.
• When the chocolate is completely melted, dip the cherries into the chocolate one at a time. Place the cherries in the pretreated silicone mold. Place in the freezer to set up for 5 minutes. Remove the silicone mold from the freezer and turn out onto desired platter. Feel free to garnish with a variety of fingers, ears and brains to make for the perfect Halloween treat!
• In a medium saucepan, add the sugar and milk. Make sure all of the sugar is wet before beginning to cook the sugar. Start to cook the sugar and milk mixture over high heat. When the sugar is melted and it begins to look like syrup, add the butter to the mixture. Stir until the syrup is completely formed and the sugar has completely dissolved. Bring the mixture to a full rolling boil add the cream of tartar; keep stirring constantly. Keep cooking until the mixture thickens and holds a line drawn with a wooden spoon down the bottom of the saucepan. Turn the sugar mixture out onto a marble slab or stainless steel table. With a putty knife and large spatula, quickly spread and gather the mixture until it reaches a light white shade and holds its shape for about 3 seconds. Store in an airtight container until ready to use.
• In a small container, combine the cherries and brandy. Allow the cherries to marinate in the fridge for 1 to 3 days.

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.

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.

CHERRY CORDIALS

Steps:

• In a large mixing bowl, cream butter and sugar till soft and fluffy.
• Blend in milk and flavorings.
• Shape mixture into half-inch balls and press a cherry (MAKE SURE THEY ARE NOT WET) into center of each ball or mold mixture around each cherry.
• Place on wax paper and refrigerate till ready to dip in chocolate.
• • To Dip: Melt parafin and chocolate chips and dip.

CHERRY CORDIAL

Steps:

• Combine fruit, sugar and allspice in a bowl.
• Add brandy and rum; pour into a sterilized glass jar or crock.
• Allow to stand one or two months in a cool room or in the refrigerator.
• When the cordial is ready for bottling, strain fruit out and bottle for storage (don't throw the fruit away -- sweeten and thicken it for serving over ice cream or cake for the big kids in the family).

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.