Bourbon Soaked Cherries

Bourbon Soaked Cherries

~ Elizabeth ~ 1 Comment

I love whiskey and there’s nothing better than a good Manhattan in my book.  I appreciate a proper cocktail with the right accouterments from cherries to ice cubs.  Luxardo maraschino cherries are the best way to top off a perfect rye Manhattan cocktail.  However, cherry season is here and thought I would try my hand at vanilla infused bourbon soaked cherries- how good does that sound!?

I’ve researched a few recipes and whipped up my own variation below.  Mine are now soaking up all the goodness and hope they turn out as good as I imagine.  Till then, feel free to give this recipe a shot and let me know what you think.

IMG_0313

Equipment

FullSizeRender (1)

Ingredients
  • 4 C Fresh Cherries (pitted), washed & well dried
  • 2 1/2 C Water
  • 2 1/2 C Organic Cane Sugar
  • 1 Lemon for Juice
  • 1 Tsp Vanilla Extract
  • 4-8 Oz Bourbon (I used Bullet)
Instructions
  1. Wash, pit and de-stem cherries and set to the side.
  2. Place the water and sugar in a medium sized saucepan. Bring to a light boil, stirring constantly, until sugar dissolves.
  3. Add the lemon juice and vanilla extract. Remove from the heat. Now you have simple syrup.
  4. Now on to sanitizing your jars.  As you dissolve the sugar, you can bring a water bath canner full of water to the boil. If you have don’t have one, just use a very deep wide stock pot with one of those old fashioned metal steamers laid out in the bottom. This will keep the jars off the bottom of the pot so they don’t break. Fill the pot with water and bring to a rolling boil.
  5. Now using very clean hands, place the cherries in the jars with 3/4 inch of head space left over. Pour the simple syrup over the cherries (still leaving that 3/4 inch of space at the top and spoon 1 to 2 oz of bourbon over the entire mixture. This should leave you with 1/2″ of head space.
  6. Secure rims and lids on the jars and place in the boiling water to ensure seal and sanitization for 15 minutes. Carefully remove from the water with a pair of tongs with rubber bands wrapped around the ends to prevent slippage, and allow to set. You may hear a “ping” noise coming from the jars – this is an excellent sign. Once cool, check to make sure the rings have in fact sealed and refrigerate.
  7. Chill for 1-2 weeks before enjoying and they should last up to a month in the refrigerator once opened.

 

Advertisement