Jerez Cherry Liqueur Recipes

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CHERRY VODKA



Cherry Vodka image

Provided by Anne Applebaum

Categories     Vodka     Alcoholic     Christmas     Easter     Aperitif     Cherry     Summer     Party     Advance Prep Required     Drink

Yield Makes one 34-oz/1-L bottle of vodka

Number Of Ingredients 3

1 1/8 lb/510 g fresh sour cherries (or black currants or jagody)
25 oz/750 ml clear vodka
1 to 2 tbsp sugar (optional)

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.

CHERRY LIQUEUR



Cherry Liqueur image

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

1 1/2 lbs red cherries, with pits,no stems
1 1/2-2 cups sugar, sweeten to taste
2 1/2 cups vodka
1 cup brandy

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

JEREZ CHERRY LIQUEUR



Jerez Cherry Liqueur image

This is a great Cherry Brandy recipe from Spain. All you need is 2 One Quart jars or two pretty bottles that will hold a quart each and about 6 months. The cherries are the most delicious part of this recipe -- be sure to eat them. They are great with Vanilla Bean Ice Cream. The recipe was given to me by my friend from Jerez (Spain). That Amaretto is optional, but highly recommended.

Provided by NcMysteryShopper

Categories     Beverages

Time 10m

Yield 2 Quarts

Number Of Ingredients 5

1 quart bing cherry, no stems
750 ml fifth v.o. brandy
1/2 lemon, cut into two slices
2 tablespoons sugar
4 tablespoons Amaretto (optional)

Steps:

  • Pierce each cherry three to four times in a row (up and down)on one side of the cherry. I used a sharp skewer. Remove Stems.
  • Fill each jar half-full with the cherries. Place a lemon wedge in each jar and top each with a tablespoon of sugar and two tablespoons of Amaretto.
  • Fill jars with brandy. Screw lid on tight and shake to combine.
  • Put in a cool dark place for 6 months.

Nutrition Facts : Calories 4008.2, Fat 0.7, SaturatedFat 0.1, Sodium 13.2, Carbohydrate 63.2, Fiber 6.9, Sugar 52.4, Protein 3.4

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Top Asked Questions

What's the best way to make cherry liqueur?
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.
How much sugar is in a cherry liqueur?
And then, the all-important sugar. By law, America dictates that two-and-a-half per cent of a liqueur’s weight has to come from sugar, or 100g per litre of invert sugar (a specific sugar syrup) for Europe – although this does drop to 70g per litre for cherry liqueurs where the base alcohol is 100 per cent derived from cherries.
How to make cherry vodka with sour cherries?
Ingredients 1 1 1/8 lb/510 g fresh sour cherries (or black currants or jagody) 2 25 oz/750 ml clear vodka 3 1 to 2 tbsp sugar (optional) More ...
How long does it take for cherry liqueur to age?
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.

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