Morello Sour Cherry Liqueur Recipes
MORELLO (SOUR) CHERRY LIQUEUR
I suppose you could make this with other types of cherries -- but it won't have the same flavour. Morello's are not meant for eating out of hand -- they DO make the most superb liqueur. This is the homemade liqueur you'll find in every Greek family's cupboard. This takes 1 1/2 months to macerate properly.
Provided by evelynathens
Categories Beverages
Time 15m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Wash and remove the stems from the cherries.
- Place a layer of cherries in a 4-quart jar and cover with a ½ inch layer of sugar.
- Continue layering cherries and sugar in this manner, ending with sugar.
- Add the spices and vodka.
- Seal jar.
- Place in a spot that receives the most sunlight during the day.
- Leave to macerate for 4 weeks.
- Add the brandy.
- Seal tightly and let stand another 2 weeks, shaking every so often.
- Strain into another bottle.
- Discard spices.
- Put cherries back in the bottle.
- Store in a cool, dark place.
- To serve: Pour into your pretties liqueur glass (the liqueur is ruby-red) and add 1-2 cherries to each glass.
Nutrition Facts : Calories 1887.6, Fat 0.7, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 285.3, Fiber 7.7, Sugar 273.2, Protein 3.9
MORELLO CHERRY SAUCE
Found this recipe from the cook and the chef. This sauce is great served over vanilla or a rich chocolate ice cream. I think this would go well over pancakes also. I have added brandy to the original recipe, so you can leave brandy out if prefered.
Provided by Tisme
Categories Dessert
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve sugar in the water over a low heat, add the cherries, cinnamon and lemon zest and bring to the boil, reduce heat, and simmer until very syrupy (rhis will take about about 20 minutes).
- Remove cherry mix from the heat when syrupy and thick enough.
- Add lemon juice and brandy.
- Allow mix to cool, and keep until ready to serve.
- Serve over your favourite icecream.
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