Cherry Liqueur

"My mother makes this all the time, she used to test my boyfriends' mettle by offering them some of the liqueur in a small shot glass, with a cherry on the bottom. If they survived the potency of the drink (she would really age it) then she would evilly say, "Bite into the cherry." If they survived that then they were good enough for her daughter."
 
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photo by a food.com user photo by a food.com user
Ready In:
2400hrs 15mins
Ingredients:
4
Yields:
5 cups
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ingredients

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directions

  • Mix vodka, brandy and sugar in a large glass measure or medium mixing bowl; stir well to dissolve.
  • Cut each washed cherry slightly to open, leave in pits.
  • Place cherries in two sterile, quart wide mouth jars or one larger aging container.
  • Pour liquid mixture over cherries; stir and cap with tight lids.
  • For the first two weeks, shake jars several times.
  • Let age in a cool, dark place for at least 3 months for best flavor.
  • Strain off liqueur through a wire mesh strainer and discard cherries.
  • Rebottle as desired.
  • Liqueur is ready in 3 months.
  • VARIATIONS:Almond-Cherry Liqueur: For a more prominent"almond" flavor, pit all or part of the cherries.
  • Place cherry pits in a clean cloth and hit with a hammer to break them up slightly.
  • Put broken pits and pitted cherries in jars or large container and continue as directed.
  • Sugarless Cherry Liqueur: Substitute 1 cup apple juice concentrate, undiluted, for the sugar in the Cherry Liqueur recipe.
  • Proceed as directed.
  • The"sugars" present will be natural fruit sugars rather than the granulated processed sugars.
  • Taste is excellent; aging is the same.

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Reviews

  1. There are some reports that cherry pits contain cyanide, so consider leaving the pits out. This is a GREAT drink without them!
     
  2. This is so good; pretty to look at and wonderful to taste; if it gets a chance to age for the whole three months it'll be even better!
     
  3. Waited impatiently and bottled it today. Wow it's fantastic. Will do this again
     
  4. I make cherry liqueur for my dear friends and relatives. To make bottles more attractive and personal I use http://www.bitlabels.com/red-cherry-liqueur-label Bit Labels service. They are quite flexible and try to meet the wishes of their customers.
     
  5. Agree with Wildheart! Cherry pits *definitely* contain cyanide (in the form of Amygdalin), which is quite poisonous. Google it for yourself. Depending on the cherries, soaking them in alcohol for 10 days could get you sick from drinking a few shots. Though it probably won't actually kill you to include them, the symptoms of mild cyanide poisoning are close to a very bad hangover, and if you drank a whole bottle, it could be serious... so I why chance it. Leave out the pits and use a drop or two of almond flavoring to add the same taste without the risk.
     
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RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? 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