The leftovers from making Cherry Bounce last night.
4c Brandy (can use Whiskey/Bourbon or Vodka if preferred)
16 oz pitted cherries (fresh or frozen)
2 cups honey (or sugar)
2 whole cloves (optional)
1/2 stick cinnamon (optional)
2 whole allspice (optional)
Put cherries and spices into a cleaned and sanitized 2qt mason jar (or split them between quarts or pints). I've seen vanilla pods used, or cardamom pods. I sanitized with OneStep.
In a large pot or saucepan, combine brandy and honey and heat on low until the honey is dissolved. Pour into jars over cherries and close. Shake lightly to mix.
Shake well to distribute the ingredients. Place in a sunny location for 1 week, and then store in a cool, dark place for 2-6 months before straining. The cherries can be used within a week of straining for baking or cooking. The liquid is a delicious cherry liqueur that can be sipped or added to mixed drinks for a sweet cherry flavor.
The recipe made a smidge extra liquid, hard to say if it was because I measured more than I was supposed to (I was not very exacting) or if my cherries were bigger or something, idk. But, I did not waste any of it, the leftovers are REALLY tasty. I ate a few of the cherries, and put a little into a Dr Pepper.
