How To Make Cherry Bounce Recipes

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DOOR COUNTY CHERRY BOUNCE



Door County Cherry Bounce image

A fun way to make your own cherry-infused liquor dessert drink. Tart cherries are the real 'star' of this recipe. Warning: The cherries are very strong after a few months, so eat responsibly. Serve over ice with Sierra Mist® or Sprite® to cut liquor strength.

Provided by Crockpot Kerry

Time P19DT17h12m

Yield 10

Number Of Ingredients 3

2 cups pitted tart cherries (such as Door County cherries)
⅓ cup white sugar, or to taste
1 cup vodka, or as needed

Steps:

  • Put cherries in a clean, 1-quart glass jar; add sugar. Fill the rest of the jar with vodka. Place lid on jar and shake.
  • Store jar in a cool, dark area for 1 to 4 months, shaking jar occasionally.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 11.5 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 0.2 mg, Sugar 10.8 g

CHERRY BOUNCE



Cherry Bounce image

Smooth and with the fragrant flavor of sweet cherries, this homemade cherry bounce makes a wonderful holiday gift. For an additional treat, the drained cherries are delicious over vanilla ice cream. -Matt Warren, Mequon, Wisconsin

Provided by Taste of Home

Time 30m

Yield 5-1/4 cups.

Number Of Ingredients 5

4-1/2 pounds fresh unpitted sweet cherries
2-1/4 cups sugar
1/2 teaspoon ground allspice
1-1/2 cups spiced rum
1-1/2 cups brandy

Steps:

  • Place cherries in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until soft. Strain juice through a cheesecloth-lined colander; divide cherries among six 1-pint jars., Return juice to saucepan; add sugar and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a large bowl; cool completely., Stir in rum and brandy; pour syrup into bottles over cherries. Cover and let stand for at least 1 month, stirring every week. Store in a cool, dry place up to 3 months.

Nutrition Facts : Calories 160 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 2g fiber), Protein 1g protein.

TO MAKE AN EXCELLENT CHERRY BOUNCE



To Make an Excellent Cherry Bounce image

Provided by Stephen A. McLeod

Categories     Alcoholic     Fruit     Mother's Day     Cocktail     Cherry     Spirit     Brandy     Spring     Chill     Drink

Yield Makes about 3 quarts

Number Of Ingredients 6

10 to 11 pounds fresh sour cherries, preferably Morello, or 3 jars (1 pound, 9 ounce) preserved Morello cherries
4 cups brandy
3 cups sugar, plus more as needed
2 cinnamon sticks, broken into pieces
2 to 3 cloves
1 (1/4-inch) piece fresh whole nutmeg

Steps:

  • 1. Pit the cherries, cut them in half, and put them in a large bowl. Using a potato masher, carefully mash the fruit to extract as much juice as possible. Strain the juice through a large fine-mesh strainer, pressing the fruit with a sturdy spoon. (You should have about 8 cups.) Reserve the mashed cherries in the freezer or refrigerator for later use. If using jarred cherries, drain the fruit and set the juice aside before halving and mashing the cherries. Add any pressed juice to the reserved jarred juice.
  • 2. In a lidded 1-gallon glass jar, combine the juice with the brandy and sugar, stirring to dissolve the sugar. Cover with the lid, and set aside in the refrigerator for 24 hours, occasionally stirring or carefully shaking the jar.
  • 3. Bring 2 cups of the juice to a simmer over medium heat. Taste the sweetened juice and add more sugar, if desired. Stir in the cinnamon sticks, cloves, and nutmeg. Then cover, and simmer for about 5 minutes. Remove from the heat, and set aside to cool to room temperature. Strain, and discard the spices.
  • 4. Stir the spiced juice back into the 1-gallon glass jar with the reserved sweetened juice. Cover loosely with the lid, and set aside for at least 2 weeks before serving, occasionally shaking the jar with care.
  • 5. Serve at room temperature in small cordial or wine glasses. Store the remaining cherry bounce in the refrigerator.

CHERRY BOUNCE



Cherry Bounce image

Legend has it that the cherry bounce, a drink popular in the southern United States, was one of George Washington's favorite tipples. It was originally made with brandy, but you can also use bourbon, vodka, dark rum, or (as here) white rum, which lets the fruit's natural color shine through. The cherry-infused spirit needs to sit for at least a week and up to one month before being chilled and served ice-cold.

Provided by Anna Kovel

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 1h15m

Yield Makes 2 cups

Number Of Ingredients 3

22 ounces fresh sour cherries, rinsed and drained (3 1/2 cups)
2 cups white rum, such as Captain Morgan
Frozen sour cherries on the stem, for serving (optional)

Steps:

  • Using the tip of a sharp knife, pierce 2 to 3 holes in each fresh cherry, then place in a large crock or jar with a tight-fitting lid. Pour in rum and stir to combine, pressing lightly on cherries to release some juices. Cover jar and let stand in a cool, dark place at least 1 week and up to 1 month.
  • Strain mixture, discarding solids; pour liquid into a resealable jar or bottle. Refrigerate at least 1 hour and up to 6 months. Serve chilled, over ice, with frozen cherries.

CHERRY BOUNCE LIQUEUR



Cherry Bounce Liqueur image

Martha Washington made cherry bounce liqueur and George carried it with him on his travels. I have taken what I think is the best of Martha's and several other recipes to create this delicious concoction. May be sipped as a liqueur or mixed with 7-UP or other clear soda. I have used cherry juice concentrate in lieu of fresh or frozen cherries to save time, but real cherries are best.

Provided by Chance

Categories     Beverages

Time 15m

Yield 50 ounces

Number Of Ingredients 7

4 -6 cups cherries (fresh, frozen or canned)
3/4 lb dark raisin
1 cup brown sugar
2 allspice berries
3 whole cloves
750 ml brandy
750 ml rum

Steps:

  • Thoroughly clean a 2 quart container with a secure lid. I use an apple cider jug that has been cleaned very well.
  • Clean and stem cherries, if using fresh cherries. Thaw if using frozen.
  • Crush cherries a bit to release flavor, keeping all juice and adding to container.
  • Place remaining ingredients in container.
  • Shake until sugar is dissolved.
  • Keep in a cool, dark place shaking once a week for 3 weeks to 6 months. The longer it sits, the better it gets.
  • Strain and bottle into clean containers of your choice. I use empty beer bottles with a hinged cap.
  • Serve as an aperitif, a digestif or in lieu of a dessert wine.
  • Also makes a great gift if you can stand to give it up.

Nutrition Facts : Calories 228.3, Fat 0.1, Sodium 2.9, Carbohydrate 11.8, Fiber 0.6, Sugar 9.9, Protein 0.3

CHERRY BOUNCE



Cherry Bounce image

Make and share this Cherry Bounce recipe from Food.com.

Provided by DoryJean54

Categories     Beverages

Time 17m

Yield 12 serving(s)

Number Of Ingredients 3

2 cups fresh cherries, washed & dried
1/3 cup granulated sugar
3 cups Bourbon or 3 cups any cheap whiskey

Steps:

  • Place the cherries in a 1 quart glass container, being careful not to crush the fruit.
  • Add the sugar.
  • Fill the container with the bourbon, enough to cover.
  • Seal the lid and gently shake the jar to distribute the alcohol and sugar evenly.
  • The sugar will continue to dissolve over time.
  • Place the cordial in a cool dark place for 2 months to allow the liquor to be infused with the flavor.
  • Do Not open until Christmas, then enjoy!

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