“Smooth and with the fragrant flavour 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
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|5-1/4cups||5minutes||25minutes + standing|
|25minutes + standing|
- 4-1/2 lb fresh unpitted sweet cherries
- 2-1/4 cups sugar
- 1/2 tsp ground allspice
- 1-1/2 cups spiced rum
- 1-1/2 cups Brandy
- 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.
1-1/2 ounces: 160 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 28g carbohydrate (26g sugars, 2g fibre), 1g protein.