Cherry Bounce

http://www.eatingwell.com/recipes/cherry_bounce.html

From EatingWell:  July/August 1994

Here we infuse bourbon and cherries with whole spices. Serve the strained syrup as a liqueur or spoon the drunken cherries and syrup over vanilla frozen yogurt. The longer the bounce ages, the better it gets. This way, you can cherish the pleasures of cherry season far into the winter.

About 1 quart | Active Time: 10 minutes | Total Time: 10 minutes (plus 2 months infusing time)

Ingredients

• 4 cups sweet or tart cherries with stems
• 8 ounces sugar cubes, (2 cups) or 1 1/4 cups sugar
• 4 whole cloves
• 4 allspice berries
• 2 cinnamon sticks
• 3 cups (approximately) bourbon, brandy or rum

Preparation

1. Wash cherries and trim stems to 1/4 inch. Place the cherries, sugar, cloves, allspice and cinnamon in a sterilized wide-mouth quart jar. Pour in enough liquor to cover cherries completely. Cover and let stand in a dark place for at least 2 months.

Nutrition

Per 1/4-cup serving : 174 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 20 g Carbohydrates; 0 g Protein; 1 g Fiber; 0 mg Sodium; 82 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate