Cherry Bounce Recipe


8 c. (2 lbs.) fresh tart cherries, unpitted
2 c. sugar or 1 lb. sugar cubes
4 c. vodka or brandy or bourbon
1 1/2 tsp whole allspice (optional)
1 1/2 tsp whole cloves (optional
2″ stick cinnamon (optional)

Wash and stem cherries. Alternate layers of cherries, sugar and spices, if desired in a sterilized 2-quart jar. Cover with liquor. Store covered in cool dark place. Shake or stir once a day the first week, then once a week for two months. Strain the liqueur, setting cherries aside. Let liqueur stand for 2 hours, pour clear liqueur into sterilized glass containers, being careful not to disturb sediment. Make second batch.

Traditionally, the first batch of Cherry Bounce is served during the Christmas season; the second is served at Easter.

You can make the second batch by adding more sugar and bourbon to the cherries, but traditionally sauterne is used rather than bourbon. Cover the cherries with 4/5 quart of sauterne. Follow the same stirring and storing procedure as in the first batch.

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