Drunken Cherries

"This makes a wonderful gift, especially around the holidays with its vibrant color. This should be stored for 8 hours before eating (in order for the flavors to develop) and last up to 1 week. It is lovely served over vanilla ice cream or used as a topping for cheesecake (or any other dessert)."
 
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photo by mersaydees photo by mersaydees
photo by mersaydees
photo by mersaydees photo by mersaydees
Ready In:
10mins
Ingredients:
5
Yields:
24 oz.
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ingredients

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directions

  • In large bowl, combine all ingredients; stir until well mixed and sugar is dissolved.
  • Ladle mixture into one 24 oz. (1-1/2 pints) glass jar; store, tightly covered, at least 8 hours and up to 1 week.

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Reviews

  1. tara portee
    I made these as Christmas gifts and everyone seemed to like it. I know I sure enjoyed the jar I saved for myself. I used cherry vodka and raspberry liqueur.
     
  2. NorthwestGal
    Yum! I was a little frantic when I realized a day before Christmas that I had purchased tart cherries (not sweetened cherries), and didn't want to return to the store and fight the holiday mob for just one item. Instead, I added an extra tablespoon of granulated sugar to the tart cherries, and the end result was perfect. For the liqueur choice, I went with creme de cassis, but I can imagine the other liqueurs would be just as fitting for this recipe. We served the Drunken Cherries over Vanilla Bean ice cream, and we thoroughly enjoyed it. Made for "Please Review My Recipe" tag game. Thanks for sharing your recipe, JackieOhNo!. It's a "keeper", for sure!
     
  3. mersaydees
    Super recipe that brings joy to giftees and gifters alike! I made a batch using 1/2 frozen cherries from Whole Foods Market and tasted it; fantastic atop ice cream! I realized that one frozen bag of cherries is not the equivalent of two cans of cherries so I supplmented the remainder with a can a cherries as called for; superb! Either works quite well. Now I just need a festive crock or such to make another batch to give for Christmas. Thanks, JackieOhNo! I highly recommend this recipe. Made for PRMR.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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