Monday, July 18, 2011

Dark Cherry Liqueur and Bourbon Soaked Cherries

Cherries

Sweet organic Bing Cherries were on sale last week at Whole Foods.  So, I bought some.  A lot.  When presented with a lot of fruit, many people turn to jams and jellies, or bake some pies.  Not me.

Bourbon Soaked Cherries

I turn to liqueur.  Homemade liqueur that is.  I found that I had a hard time using up jars of jellies and jams – I don’t eat much toast or many peanut butter and jelly sandwiches.  On the other hand, I found that I had absolutely no difficulty whatsoever using up liqueurs.  None.  They are gone in a flash.

Liqueured up cherries!

So, I googled and found:  Bourbon-Soaked Cherries at Food Woolf and Dark Cherry Liqueur at Homebrew Underground.  They sounded like just what the doctor ordered.  My cherries and various and assorted liquors are resting right now.  Getting ready to make me very happy in the near future. 

15 comments:

Joanne said...

Whenever I have excess fruit, it never even crosses my mind to turn it into liqueur! Oh the possibilities. Both of these cherry treats sound quite delicious.

Katherine Aucoin said...

We were canning peppers and berries yesterday and I wish we would have done this with our berries instead. Great idea, Pam!

MM said...

I love the way you think! I have some boozy fruit coming up later this week.

Oh, and if this is what your doctor orders...where can I find this doctor?

June said...

Pam, I too made some brandied cherries one year. Kept some stored in our antique hoosier and gave some to a neighbor. Late one night we awoke to a loud crash/bang and discovered the cherry jars had exploded. I'm still finding cherry juice 10 years later. As for the neighbor's jars - they blew up too in her refrigerator. She didn't like me much after that. LOL

Sarah said...

I'm with you! I have enough preserves left from last year. I will be trying these.

Velva said...

Amen! I need to get with the program and make some liqueur-who needs jams and jellies, this is a great idea.

Velva

Kirsten Lindquist said...

Love it! Boozy fruit is such a great idea!

Couscous & Consciousness said...

This is such a great idea - I totally want to try this. I just have to bookmark it now for when cherry season returns to the southern hemisphere - gosh only 6 months to go :-)
Sue xo

darlin said...

Interesting concept. How long do the cherries have to soak in the alcohol for?

a good yarn said...

You will not be disappointed. In fact, you may even become besotted with your sozzled cherries. You might even drizzle some of that cherry liquer loveliness over good vanilla icecream; or mascarpone. Try dipping the cherries into melted dark chocolate and leave to set (assuming you can wait that long).

5 Star Foodie said...

Excellent ideas for the cherries, both the liqueur and the bourbon soaked cherries sound incredible.

Chaya said...

What wonderful ideas, Pam. I love cherries. Time, to go shopping, thanks to you.

grace said...

this is where my total and complete lack of patience bites me in the bum--i'd have so much trouble waiting for these beauties to get fully snockered! :)

Karin@yumandmore said...

My French grandmother used to make Cherries in Eau-de-Vie with the cherries in her garden. The smell alone was pure heaven.

Deb in Hawaii said...

Fabulous--you made the most of your cherry bounty. ;-)