Door County Cherry Bounce Recipe

Cherries: Fresh, pitted cherries are the star of this recipe, providing a sweet and tart flavor.

Sugar: Granulated sugar helps to sweeten the mixture and balance the tartness of the cherries.

Brandy: A good quality brandy is essential for infusing the cherries and creating a rich, smooth liqueur.

When preparing the cherries for this recipe, ensure they are thoroughly pitted to avoid any unwanted bitterness from the pits. Using a cherry pitter can save time and effort. Additionally, consider using a high-quality brandy to enhance the depth of flavor in the final product. For a more complex taste, you can experiment with adding a few spices like cinnamon sticks or cloves to the mixture before sealing the jar.

• pitted fresh door county cherries - Substitute with pitted fresh Bing cherries: Bing cherries have a similar sweetness and texture, making them a suitable alternative.

• pitted fresh door county cherries - Substitute with frozen cherries: If fresh cherries are not available, frozen cherries can be used as they retain much of their flavor and texture.

• sugar - Substitute with honey: Honey can add a different depth of sweetness and a slight floral note to the recipe.

• sugar - Substitute with agave syrup: Agave syrup is a lower glycemic index sweetener and can be used to replace sugar while providing a similar level of sweetness.

• brandy - Substitute with bourbon: Bourbon has a rich, complex flavor that can complement the cherries well, offering a slightly different but enjoyable taste.

• brandy - Substitute with rum: Rum can add a unique, slightly sweet and spiced flavor to the cherry bounce, making it an interesting alternative.

• Choose a large, airtight glass jar to store your Door County Cherry Bounce. Ensure it is clean and dry before use.

• After sealing the jar with the cherries, sugar, and brandy, place it in a cool, dark place. Ideal locations include a pantry, cellar, or a cupboard away from direct sunlight.

• Shake the jar occasionally, about once a week, to help the sugar dissolve and the flavors meld together.

• Once the 30-day period has passed and you’ve strained the liquid, transfer the Cherry Bounce into smaller, sterilized bottles. Dark glass bottles are preferable to protect the liquid from light exposure.

• Store these bottles in a cool, dark place. The Cherry Bounce can be kept for several months, and its flavor will continue to develop over time.

• If you wish to freeze the Cherry Bounce, pour it into freezer-safe containers, leaving some space at the top to allow for expansion. Seal tightly.

• Label the containers with the date and contents to keep track of storage time.

• Place the containers in the freezer, ensuring they are upright and secure to prevent any leaks.

• When ready to use, thaw the Cherry Bounce in the refrigerator overnight. Give it a good shake before serving to redistribute any settled flavors.

• For a delightful twist, freeze some of the cherries separately before discarding. They can be used as a garnish for drinks or desserts.

• If you prefer not to discard the cherries, consider using them in baking or as a topping for ice cream, though they will be quite potent from the brandy.

• Pour the cherry bounce into a small saucepan.
• Heat over low heat, stirring occasionally, until warmed through. Be careful not to boil, as this can affect the flavor.
• Alternatively, pour the cherry bounce into a microwave-safe mug.
• Microwave on medium power in 30-second intervals, stirring in between, until warmed to your liking.
• For a more aromatic experience, add a cinnamon stick or a few cloves to the saucepan while reheating.
• If you prefer a chilled version, simply serve over ice without reheating.

• Large jar: A container to hold the cherries, sugar, and brandy mixture, allowing it to infuse over time.

• Pitter: A tool to remove the pits from the cherries efficiently.

• Measuring cups: Used to measure the exact quantities of cherries and sugar.

• Bottle: To store the strained cherry bounce after the infusion period.

• Strainer: To separate the liquid from the cherries after the infusion period.

• Funnel: Helps in transferring the liquid into bottles without spilling.

• Sealable lid: Ensures the jar is tightly closed to prevent contamination and evaporation.

• Cool, dark storage area: An environment to store the jar during the infusion process, maintaining a consistent temperature and protecting from light.

• Spoon: Useful for stirring the mixture initially to help dissolve the sugar.

Use frozen cherries: Substitute fresh cherries with frozen ones to save time on pitting.

Pre-mix sugar and brandy: Combine sugar and brandy beforehand to streamline the process.

Batch preparation: Make multiple jars at once to maximize efficiency.

Label jars: Clearly label each jar with the date to track the 30-day period easily.

Use a large funnel: A funnel can help pour the brandy without spills, saving cleanup time.

Strain efficiently: Use a fine mesh strainer or cheesecloth to quickly separate the liquid from the cherries.