Cherry Bounce Liqueur

Name: Cherry Bounce Liqueur
Prep time: 15 min
Total time: 15 min
Yield: 50 ounces
Ingredients: 4 -6 cups cherries (fresh, frozen or canned); 3/4 lb dark raisin; 1 cup brown sugar; 2 allspice berries; 3 whole cloves; 750 ml brandy; 750 ml rum

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Recipe by Chance

Martha Washington made cherry bounce liqueur and George carried it with him on his travels. I have taken what I think is the best of Martha's and several other recipes to create this delicious concoction. May be sipped as a liqueur or mixed with 7-UP or other clear soda. I have used cherry juice concentrate in lieu of fresh or frozen cherries to save time, but real cherries are best.

READY IN: 15mins

YIELD: 50 ounces

UNITS: US

INGREDIENTS

Nutrition

4 -6

cups cherries (fresh, frozen or canned)
³⁄₄

lb dark raisin
1

cup brown sugar
2

allspice berries
3

whole cloves
750

ml brandy
750

ml rum

DIRECTIONS

Thoroughly clean a 2 quart container with a secure lid. I use an apple cider jug that has been cleaned very well.
Clean and stem cherries, if using fresh cherries. Thaw if using frozen.
Crush cherries a bit to release flavor, keeping all juice and adding to container.
Place remaining ingredients in container.
Shake until sugar is dissolved.
Keep in a cool, dark place shaking once a week for 3 weeks to 6 months. The longer it sits, the better it gets.
Strain and bottle into clean containers of your choice. I use empty beer bottles with a hinged cap.
Serve as an aperitif, a digestif or in lieu of a dessert wine.
Also makes a great gift if you can stand to give it up.

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