CHERRY BOUNCE
Provided by George Washington's Mount Vernon
Yield Makes about 3 quarts
Number Of Ingredients 6
Steps:
- 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 juice. 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. 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 at room temperature. Strain and discard the spices. 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. Serve at room temperature in small cordial or wine glasses. Store the remaining in the refrigerator.
CHERRY BOUNCE
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 It was originally made with brandy, but you can also use bourbon, vodka, dark rum, or (as here) white rum, which lets the fruit's natural color shine through.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
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
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
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
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
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.
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