Morello (Sour) Cherry Liqueur

"I suppose you could make this with other types of cherries -- but it won't have the same flavour. Morello's are not meant for eating out of hand -- they DO make the most superb liqueur. This is the homemade liqueur you'll find in every Greek family's cupboard. This takes 1 1/2 months to macerate properly."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
15mins
Ingredients:
8
Yields:
6 cups
Advertisement

ingredients

Advertisement

directions

  • Wash and remove the stems from the cherries.
  • Place a layer of cherries in a 4-quart jar and cover with a ½ inch layer of sugar.
  • Continue layering cherries and sugar in this manner, ending with sugar.
  • Add the spices and vodka.
  • Seal jar.
  • Place in a spot that receives the most sunlight during the day.
  • Leave to macerate for 4 weeks.
  • Add the brandy.
  • Seal tightly and let stand another 2 weeks, shaking every so often.
  • Strain into another bottle.
  • Discard spices.
  • Put cherries back in the bottle.
  • Store in a cool, dark place.
  • To serve: Pour into your pretties liqueur glass (the liqueur is ruby-red) and add 1-2 cherries to each glass.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes