I am blessed to live in a neighborhood that hosts a farmer’s market each Sunday morning from May until October. I eat only local fruits and vegetables during these months and am deeply saddened when the season comes to an end. This year I decided I’d try to preserve some of the market bounty for the winter months.
Recently I came along this recipe for Cherry Bounce, a mixture of liquor, sugar, and fruit, deciding to put it to the test. I settled on rum as the base spirit, rather than the rye called for in the recipe, because I feel that rum and cherries contain a similar and complementary flavor profile. But as always, you should make the recipe your own.
- 750ml Appleton Estate Jamaican rum
- 4 cups whole sour cherries, stemmed
- 1.5 cups sugar
In a saucepan bring the cherries and sugar to a boil over medium heat. Reduce heat and simmer for 20 minutes.
Let cool. Add the cooled cherry mixture to a 1.5litre glass jar (I sterilized the container for 10 minutes in boiling water), and then top with the rum. Seal the jar and give the contents a good shake to combine the flavors. Store in a cool dark place for 3 months.
Once aged, strain the cherry pulp from the infused liquor. Will keep for 2 months.
I look forward to providing recipes using the Cherry Bounce in the fall!!
Note: Sour cherries are smaller and more tart than sweet cherries. If you cannot find sour cherries you can substitute a sweet cherry such as Bing or Lapin, but reduce the sugar by half and add a tablespoon and a half of fresh lemon juice before boiling.
Source: Todd Appel http://imbibemagazine.com/Cherry-Bounce-Recipe