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Started By
Message
cherry bounce
Posted on 10/22/08 at 11:22 pm
Posted on 10/22/08 at 11:22 pm
anyone ever try to make this? i'm thinking of attempting it and wondering if anyone has ever pulled off a good one
3
Posted on 10/23/08 at 6:10 am to dave04
naw, never pulled off a good cherry....but I did make some great blueberry bounce.
Posted on 10/23/08 at 6:50 pm to tavolatim
how'd you go about that? and what liquor did you use?
Posted on 10/23/08 at 7:06 pm to dave04
the way I remember it, its cherries, bourbon and sugar. You just get yourself some quart mason jars, put in some cherries. Sprinkle with a little sugar and then fill it up with cheap bourbon.
Seal them up and put them in a dark, cool place. Shake them up every couple of days. Do this for a few weeks, then drain off the liquid and put in pint jars with Christmas ribbons for a nice gift.
You can use blackberries or blueberries instead of cherries.
Seal them up and put them in a dark, cool place. Shake them up every couple of days. Do this for a few weeks, then drain off the liquid and put in pint jars with Christmas ribbons for a nice gift.
You can use blackberries or blueberries instead of cherries.
Posted on 10/23/08 at 7:48 pm to dave04
cooks.com
CAJUN CHERRY BOUNCE
1 lb. fresh firm ripe cherries
2 c. sugar
1 fifth inexpensive bourbon
Wash and scald a gallon jug with an adequate opening at top to drop in cherries and a tight fitting cap. Remove stems and wash cherries, but do not pit or peel. Drop cherries into jug. Pour in sugar, then bourbon. Cap tightly. Turn upside down and back every day for at least a month to help sugar to dissolve. Let age at least 6 months at room temperature. After six months, transfer cherries and liquid into an attractive bottle for serving an ice cream or cake topping or for gift giving.
CAJUN CHERRY BOUNCE
1 lb. fresh firm ripe cherries
2 c. sugar
1 fifth inexpensive bourbon
Wash and scald a gallon jug with an adequate opening at top to drop in cherries and a tight fitting cap. Remove stems and wash cherries, but do not pit or peel. Drop cherries into jug. Pour in sugar, then bourbon. Cap tightly. Turn upside down and back every day for at least a month to help sugar to dissolve. Let age at least 6 months at room temperature. After six months, transfer cherries and liquid into an attractive bottle for serving an ice cream or cake topping or for gift giving.
Posted on 10/23/08 at 8:07 pm to dave04
2 qts. blueberries
3 cups sugar
1 qt. bourbon
Put berries in 1 gal. crock, add sugar and stir.
Cover crock with cloth and stir every other day. After two weeks add bourbon...let set overnight...strain through cloth into bottles and cork lightly at first.
3 cups sugar
1 qt. bourbon
Put berries in 1 gal. crock, add sugar and stir.
Cover crock with cloth and stir every other day. After two weeks add bourbon...let set overnight...strain through cloth into bottles and cork lightly at first.
Posted on 10/23/08 at 9:23 pm to LSUwho
Saw a few similar to the recipe you alluded to. I'll probably give this a shot-
Posted on 10/23/08 at 9:24 pm to tavolatim
Blueberry sounds pretty good too-thanks!
ETA-Thanks to all-I'll let you know in a few months what the verdict is
ETA-Thanks to all-I'll let you know in a few months what the verdict is
This post was edited on 10/23/08 at 9:29 pm
Posted on 10/23/08 at 9:47 pm to dave04
quote:
After six months
Can this be done within six months? More like 2 for Christmas time?
Posted on 10/24/08 at 8:23 am to NickyT
quote:
Can this be done within six months? More like 2 for Christmas time?
Yah. Just start ealier next year. It will have more time to age.
Posted on 10/24/08 at 9:37 am to dave04
From what I understand, you gotta find the wild bitter sort of cherries. The regular store bought kind don't work right.
I got an uncle who makes it, and apparently there are a few accessible trees are in the BR area.
I got an uncle who makes it, and apparently there are a few accessible trees are in the BR area.
Posted on 10/24/08 at 9:44 am to dave04
when finished store in freezer for use...cold shots are best.
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