Liquor Soaked Infused Cherries Recipes

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.

LIQUEUR SOAKED CHOCOLATE MARASCHINO CHERRIES

Steps:

• Drain the cherries; dry well; place in a container; pour enough liqueur over the cherries to cover them, seal well and place at room temperature overnight.
• Drain the cherries, saving the liqueur for another use.
• Again dry the cherries well with cheese cloth or a clean cotton cloth. Paper towels will stick. Be careful not to break off the stems.
• Place chocolate chips in a heavy saucepan over LOW heat until the chocolate has melted, stirring constantly. DO NOT let the chocolate get too hot.
• Remove from heat.
• Dip cherries into the chocolate; swirl to coat.
• Place dipped cherries on wax paper; refrigerate to set.

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.

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.