Homemade Cherry Liqueur Guignolet Recipes
HOMEMADE CHERRY LIQUEUR | GUIGNOLET
This cherry liqueur is made with kirsch, red wine, and sugar is an easy preserve that captures the cherry season long after it's gone. Simply the best and unspeakably better than anything you can buy in a bottle.
Provided by Diana Henry
Categories Drinks
Time P2D
Number Of Ingredients 4
Steps:
- In a saucepan over medium heat, heat the cherries, wine, and sugar, stirring until the sugar dissolves.
- Bring the mixture to a gentle boil. Immediately reduce the heat and let it simmer languidly for 5 minutes or so. Remove from the heat and let cool.
- Stir the kirsch into the cherries and wine. Transfer the boozy liquid to a container with a tight-fitting lid, cover, and set aside at room temperature or in the fridge for 2 days.
- Pour the liqueur, including the cherries, into sterilized bottles or jars with screw-top lids. Either stop the bottles with new corks or screw the lids onto the jars. Refrigerate the cherry liqueur until you consume it, preferably that same week.
- Strain the cherry liqueur just before serving. Reserve the boozy cherries left behind to spoon over ice cream, layer with cake and whipped cream, plop atop rice pudding, or, well, we could go on, but you get the idea. Sip the chilled liqueur as-is or turn it into a spritzer* (see What You Need To Know below) and savor.
Nutrition Facts : ServingSize 2 tablespoons, Calories 71 kcal, Carbohydrate 12 g, Protein 0.2 g, Fat 0.1 g, SaturatedFat 0.01 g, Sodium 0.1 mg, Fiber 0.3 g, Sugar 11 g, UnsaturatedFat 0.02 g
CHERRY BRANDY
Posted in reply to a message board request for "Fruit Liqueur/Brandy." Note:Use only fully ripened, unblemished fruit. Cooking time = fermenting time
Provided by Dee514
Categories Beverages
Time P4m28DT15m
Yield 1 Quart
Number Of Ingredients 3
Steps:
- Use only fully ripened, unblemished fruit.
- Wash and remove stems and pits.
- Chop and mash fruit.
- Place in a plastic container or large glass bottle.
- Dissolve sugar in the vodka or brandy.
- Pour over the fruit.
- Cover and let sit in a cool dark place for 4 to 6 months.
- Strain out the fruit and bottle.
- Your cherry brandy is ready to drink!
Nutrition Facts : Calories 3164, Fat 1.2, SaturatedFat 0.2, Sodium 7.1, Carbohydrate 392.8, Fiber 12.2, Sugar 374.1, Protein 6.2
CHERRY LIQUEUR
My mother makes this all the time, she used to test my boyfriends' mettle by offering them some of the liqueur in a small shot glass, with a cherry on the bottom. If they survived the potency of the drink (she would really age it) then she would evilly say, "Bite into the cherry." If they survived that then they were good enough for her daughter.
Provided by Mirj2338
Categories Beverages
Time P3m8DT15m
Yield 5 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 706.1, Fat 0.3, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 81.8, Fiber 2.9, Sugar 77.4, Protein 1.4
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- Pit the cherries and place them in a glass container large enough to hold them, the vodka and the sugar. Add the vodka and sugar to the jar. Shake to dissolve the sugar. Steep in a cool, dark place for 8 weeks.
- The original recipe tells you at 8 weeks to strain out the solids and then add 1/2 cup of simple sugar syrup and age for 2 to 3 months. I obviously skip this step. I just let mine age with the cherries in it for about 3 months and then start fishing out the cherries as I need (or want) them!
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- Destem sour cherries. Get rid of damaged ones or the ones with worms. Wash the remaining, destemmed cherries. (Optional: make sour cherry stem tea by drying the stems on a table for a few days.)
- Layer sour cherries and sugar in the jar. Start with sour cherries, then generously cover with about 4 tbsp of sugar. Repeat until you fill the entire jar.
- Pour brandy in the filled jar slowly. Pour as much brandy as the jar can take. This process may take a few minutes. (My jar took about 1.5 cups after sugar and sour cherries. Yours may take more.) If space allows, add more sugar on top, and fasten the lid.
- Take the jar outside, and leave in direct sunlight (or a place with a lot of light) for about 40 days or 6 weeks.
CHERRY OR SOUR CHERRY LIQUEUR RECIPE | AKIS PETRETZIKIS
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- Place them in a large jar along with the sugar and spices (the spices should be washed also). Place the jar in a safe place in the sun, until the sugar dissolves completely. Make sure there are no traces of sugar even along the bottom of the jar. This should take about 40 days.
- Begin by adding the 800 g of sugar. Since the cherries may be more sour or less sour, you will need to check for taste. After all of the sugar has dissolved (40 days) taste the mixture to see if you want to add any more sugar or not. If you like a sweeter taste, add the remaining sugar.
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SUBSTITUTE FOR KIRSCH - 7 BEST ALTERNATIVES | CUISINEVAULT
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Uploaded 2019-05-29Published 2019-05-30
- Cherry Juice. This is an excellent alternative if you need the cherry taste in desserts or cakes like kugelhoph but don’t want the alcohol. Choose an option with as little sugar as possible as this can throw out your recipe ratios.
- Vodka and cherries. Add vodka and dried or frozen cherries to an immersion blender then process until smooth. This is a much cheaper option than buying a bottle of kirsch.
- Fruit brandy. Fruit brandy is a suitable alternative when making desserts such as trifle or a fruit tart. Work with a brandy flavor that you enjoy such as blueberry or apple.
- Dry white wine. Let’s start by stating that white wine is not suitable for baking and desserts. It is, however, a good choice as a substitute for kirsch in fondue.
- Liqueur de Mirabelle. This liqueur is produced in France and isn’t cheap. But if you do happen to have some in the liquor cabinet then it’s a good replacement option for kirsch.
- Kriek Lambic. Kriek lambic is a Belgian beer made by fermenting lambic with sour cherries. This is another option that can be used as a replacement in cheese fondue.
- Cherry Preserve. Cherry preserve is a tasty option for baking and any desserts where you don’t want alcohol in the dish. If necessary, add a little boiling water to create a consistency that’s closer to kirsch.
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