To Make An Excellent Cherry Bounce Recipes

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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.

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