Classic Cherry Bounce
This wonderful recipe came to me from Jeanne Maxey, who in turn discovered it in Our Ohio Magazine. Thanks, Jeanne- this recipe is right up my alley! I’ll make it this week so that I can break it out for Christmas! Cheers!
What a fun way to ring in the holidays with cherries from the summer. When the liqueur is gone, enjoy a whiskey infused cherry every now and then.
Place the cleaned cherries in a large, clean jug or jar with a tight fitting lid. Add the rock candy and then pour in the whiskey. Seal and place the jug in a cool place away from the light. Shake the contents on occasion.
At holiday time (six months later), the bounce should be ready to enjoy. Serve in cordial glasses as an after dinner liqueur and enjoy in moderation. The cherries that have been steeping in the liquor can also be enjoyed on their own or spooned over ice cream or pound cake.
6 cups cherries, washed and stemmed, unpitted
1 pound rock candy
1 fifth of whiskey, brandy or rum*
*You can also blend brandy and rum together, about 1¾ cups of each, to replace the fifth.
to you by Amy Tobin
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