Don’t get weirded out on me. Have I ever steered you wrong? I know that this may remind you of a biology class where all manner of thing is pickled in formaldehyde, but that’s not what we’re doing here. Though these drunken cherries are going to get a good, long soak!
Prologue:
My friend Nola has some tried and true recipes that she swears by! Like her sausage white bean and kale soup, the hearty green chili or those spicy dark chocolate truffles. In fact, when we were making the truffles, she mentioned her drunken cherries. My ears perked. I love cherries – probably my favorite fruit.
I wanted to make them right then, but it was February – no fresh cherries. I had to wait. So I’ve been anxiously drumming my fingers on the counter since then, waiting for cherry season to come around. Perhaps a small exaggeration.
I did have it in the back of my mind, though. And on my calendar. July. Circled in black marker — “ask Nola for drunken cherries recipe”.
She stopped by the house with cleaned pickle and jelly jars and told me, there really isn’t a “recipe” per se – just approximations.
Her instructions were to trim the cherry stems to about half an inch, pack them tightly into a jar, pour in sugar to fill about 1/3 of the jar and fill the rest of the jar with vodka. Seal the lid tightly and shake until the sugar has dissolved. Then stick it in your closet for 6 months! Whaaaaa??? Yes. You heard right. This method is actually just a way to preserve fruit with alcohol.
She also advised me to rotate the jars every month or so. By the time they’re ready, the cherries will be utterly soused, about 1/2 of their normal size, and the vodka will be a gorgeous and Christmas-appropriate ruby red. The cherries will be perfect for holiday cocktails, spooned over sponge cake and ice cream or nibbling straight from the jar. You can even use the liquor as a syrup for drinks. Maybe a boozy cherry trifle? Don’t give me that look!
So these should be ready just in time for the holidays. I’ll just stick a bow on top and gift them to all of my lush friends — you know who you are!
wait.
I promise to keep you updated on the progress of the fruit, but I think you should do this too! We can compare notes in December!
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Drunken Cherries
Make these cherries in the summer when the fruit is abundant! Enjoy them at Christmas!
Ingredients
- cherries
- sugar
- vodka
Special Equipment
- several large clean ball canning jars, pickle jars or jelly jars with tight fitting lids
- small funnel
Instructions
- Rinse the cherries and pick out any bruised or damaged fruit.
- Use a pair of kitchen sheers to trim the stems to about 1/2" long.
- Pack the cherries into a jar, filling it tightly and to the top.
- Use a funnel to fill the jar about 1/3 of the way with sugar.
- Fill the jar to the top with vodka and seal the lid on tightly.
- Shake and roll the jar in your hands until the sugar has dissolved.
- Place the jar in a cool dark spot for six months, rolling or shaking the jar every month.
More Boozy Favorites:
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- Toasted Almond Dream Panna Cotta
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- Spiced Cider Rum Sauce
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- Banana Cream Rum Parfaits
Don’t Forget To “Pin It” For Later!
Can you tried using frozen cherries?
I’ve never used frozen cherries before. If you do it, I’d start with a small batch so you’re not wasting a lot of ingredients in case it doesn’t work.
I have several jars of boozy cherries in my fridge. I didn’t use sugar because the cherries were so sweet. I decided to puree some of them (using just a bit of the liquid) and now I’m not sure how to use the puree. Just looking for ideas…
You could do several things — if you don’t want to add sugar — you could use it as a sauce over pork chops or chicken– you might need to flavor it with some spice or add some chopped apples or golden raisins to it and simmer until thick, then spoon it over the meat of your choice. If you add a bit of sugar and cook it down, it might be good over ice cream or pound cake. And of course, you could add it to a cocktail or frozen cocktail! Hope that helps!
What lind of cherries are you using? Sweet cherries or the tart pie cherries? I have two pie cherry trees. The sweet cherries don’t grow around here and are exoensive to buy.
Hi Marti — I am using sweet bing cherries in this recipe… I’ve actually never come across tart pie cherries in my market before. I sure would like to try them…
My gallon jar is half full of cherries! I’m taking a break to double check the recipe. ?? Omg I can’t wait till Christmas! Now back to pulling stems ?
You go, girl!
Hi Lisa, I had enough cherries to make three GALLON jars of infused vodka this year! I squished them up and they’re soaking away…I did not remove the pits. I see that you don’t, either. I’m trying to find any resources that talk about potential cyanide poisoning from the pits, but can’t seem to find anything significant. I’d love to hear your thoughts! Thanks!
You’re going to have a cherry bonanza!!! After some sleuthing, I came across this article https://www.bonappetit.com/test-kitchen/ingredients/slideshow/foods-that-can-kill-you. My recommendation: don’t eat the pits.
If I use brandy…same procedure? Why soo much sugar??
Hi Pat – I would think you can use whatever type of alcohol you like. I found an article with more detail about this type of preserving… essentially, the sugar preserves the fruit and the alcohol eliminates bacteria or other harmful microbes. https://www.nytimes.com/2010/09/22/dining/22appe.html
Can’t wait to try this. Going to pick cherries in the morning
Here in Door County Wisconsin, cherry capital of Wisconsin, these are called cherry bounce and can be made with brandy, vodka or any booze that you like. If you remove them from the liquid and put in zip lock bag, you can sneak them into a Packer game as a snack.
Definitely want to tailgate with you, Bob!
Mine shriveled up and the skins
were very tough. Anyone know why? The vodka was great though
They do shrivel a bit and the color leaches into the vodka – almost giving the cherries a pale white color — Not the prettiest things, but darn tasty!
I marinate mine in bourbon – then dip in white chocolate and roll in colored sugar for holidays. what is a brownie bomb?
First time I tried these I put them in vanilla vodka, omitted the sugar, only steeped for 24 hours then dipped each half way in white chocolate and then the bottom third in white chocolate died blue (stem on). They looked festive and were a huge hit with the ladies at our 4th of July party. Next day I decided to refill the jar and the cherries have been stewing since. Think I’ll try them in brownie bombs for the holidays. Yum!
That sounds like it would be a big hit for the ladies party! Invite me to your holiday party!
I’ve done this for years following my Italian grandfather’s “recipe”. This year I made two batches. The first batch looks “normal”. The second batch seems to be bubbling and heaving in the Ball jars a little. (I ferment my own cabbage for sauerkraut, so I recognize the signs. Why would this be happening? And do you think they will be OK?…Or should they be binned?
I would personally rather be safe than sorry. I’d toss them.
I think I’m going to try this with chocolate vodka.
Let me know how it is!
Approximately how many pint jars can you make with a fifth??
Interesting question. It’s not an exact science. To be safe, I would have 6-8 pint jars in case. Fill the jars with cherries to the top, then add sugar and fill the rest with the liquor. It’s going to depend on the amount of cherries you have — and I don’t use pint jars for this… I use big oversized pickle jars… LOL!
Can you do them with any liquor? Let’s say honey Jack or rum?
I imagine you could, though I’ve never tried it. If you do — let me know how they are!
Is one able to seal this recipe in a hot water bath?
I suppose you could, but I don’t think it’s necessary– they’re packed in vodka!
Do the jars have to be sterilized? How do they keep? How about after opening? Is the alcohol enough to keep them safe?
I didn’t sterilize the jars — I mean, they’re filled with vodka – that should be sterile enough, right?! They keep fine, but the red cherry color is dying the vodka (as well as flavoring it). My friend Nola tells me after they’re opened — they get eaten pretty quickly. I wouldn’t think you’d have to refrigerate them — because they’re basically pickled.
Running to the store to buy cherries NOW, seriously these look amazing + love how you can mix them up in drinks and other delicious goodies!
Sounds like a good excuse to get together over the holidays!
This is gorgeous. Mom does something very similar, but she removes the pits and stems and adds some spices to the mix.
I hear there is another liqueur that is made just with the stems. Not sure I’d care for the taste of that one, though.
These look great!
It’s going to be a very merry little Christmas!