Alcohol Soaked Cherry Recipes

DRUNKEN CHERRIES

Steps:

• Drain liquid from the jar of cherries. (Tip: reserve the liquid to use for shirley temple drinks or cocktails.)
• Pour alcohol in the jar to fill. Replace cap and soak for at least 24 hours. The longer they soak, the stronger they'll be.
• Drain the alcohol from the jar. (Tip: reserve it for cocktails!) Strain the cherries, then place them on layers of paper towels and pat dry. You want them as dry as possible before dipping to avoid ruining the chocolate. (Water and chocolate don't mix.)
• Work in batches: melt 2 ounces of chocolate in a small bowl. (I like using paper bowls for easy cleanup.) Melt according to package directions. Dip each cherry in the white chocolate, then dip in sprinkles and place on a wax paper lined cookie sheet. Chill to set. Working in batches of chocolate allows you not to waste any, plus allows for the chocolate to seize from the liquid without ruining the whole batch. Use a new bowl for each batch of chocolate you melt.
• Store in the refrigerator for up to 2 days.

CHERRY VODKA

Steps:

• Pit and halve the cherries. As in all vodka recipes, it is important that the flesh of the fruit be somehow exposed.
• Fill a jar with the cherries, but do not pack it. Pour the vodka on top and seal tightly. Leave in a dark place, preferably for at least 2 weeks-or up to 6 months. At the end of that time, open the jar and strain. If you have a very fine-mesh strainer, that will do. If not, use an ordinary strainer lined with a cheesecloth or even a coffee filter. Set the strainer over a large bowl, ideally one from which you'll be able to easily pour afterward. Pour the vodka mixture through the strainer and allow the fruit to sit, seeping liquid, for a good hour or so, stirring a bit and pressing if need be to make the liquid go through.
• Now taste the vodka. Add sugar if you want an after-dinner liqueur, or leave it out if you want something sharper. Pour (or ladle) into a decorative bottle.

LIQUOR SOAKED INFUSED CHERRIES

Steps:

• Wash a 500 mL mason jar and sterilize by putting in the oven at 225° F for 20 minutes. Remove from oven and let cool. Remember not to touch the jar, it is very hot and will burn your skin. Sterilize lid by soaking in hot but not boiling water while you prepare the cherries.
• Rinse cherries under cold water. Remove all stems and pits from the cherries.
• Add about 1/3 of the cherries to the jar. Pour one Tablespoon of sugar over the cherries. Add the next 1/3 of cherries to the jar and pour one more tablespoon of sugar over. Add the last 1/3 of the cherries to the jar, leaving one inch headspace. Pour one Tablespoon of sugar over the cherries.
• Pour 3 to 4 ounces of cannabis tincture over the cherries. If your tincture contains several doses of THC, then you can use a portion containing tincture and the remaining portion is straight alcohol. Seal jar tightly and shake gently to distribute the sugar and tincture throughout the cherries.
• Store the container in the cupboard or pantry out of direct light for about 3 to 4 weeks to fully infuse. Gently shake the cherries once a week to distribute the sugar and liquid.
• Refrigerate after opening. Store in fridge for several months, making sure that no children have access to the fridge.
• Consume in moderation because cannabis can intensify the effects of alcohol.
• Always label container to indicate that the contents contain THC.

VODKA-SOAKED CHERRY TOMATOES

Steps:

• Prick the tomatoes all over with a toothpick. Soak the tomatoes in a mixture of the next seven ingredients.
• Chill until ready to eat.
• Serve to your guests on toothpicks and the celery salt for dipping.

LIQUOR-INFUSED CHOCOLATE-COVERED CHERRIES

Steps:

• Pour cherries, with their juice, into a glass bowl. Cover cherries with rum. Cover with plastic wrap and store in the refrigerate for 1 week.
• Drain and dry rum-infused cherries.
• Line a baking sheet with waxed paper.
• Mix confectioners' sugar, 1/2 cup butter, milk, and maple syrup together in a bowl until smooth and pliable. Wrap each cherry with sugar mixture. Arrange on baking sheet. Cover loosely with plastic wrap and chill until firm, about 30 minutes.
• Combine chocolate chips, semisweet chocolate, 2 tablespoons butter, and paraffin wax in a saucepan. Heat over medium-low heat, stirring, until melted, about 5 minutes.
• Dip each wrapped cherry into the melted chocolate mixture using a toothpick. Return to baking sheet. Repeat with remaining cherries. Cover loosely with plastic wrap and chill until set, about 1 hour.