Drunken Cherry Liquor 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.

DRUNKEN CHERRIES

Steps:

• Rinse the cherries and pick out any bruised, soft or damaged fruit.
• Use a pair of kitchen sheers to trim the stems to about 1/2" long.
• Pack the cherries into a jar, filling it tightly and to the top.
• Use a funnel to fill the jar about 1/3 of the way with sugar.
• Fill the jar to the top with vodka and seal the lid on tightly.
• Shake and roll the jar in your hands until the sugar has dissolved.
• Place the jar in a cool dark spot for at least two weeks or longer (My friend Nola goes a full six months). Shake or roll the jar every so often a few times if you're going with a shorter soak and at least once a month if you're going for longer.

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.

DRUNKEN CHERRIES

Steps:

• In large bowl, combine all ingredients; stir until well mixed and sugar is dissolved.
• Ladle mixture into one 24 oz. (1-1/2 pints) glass jar; store, tightly covered, at least 8 hours and up to 1 week.