Cherry Bounce

Cherry Bounce

1 Review
From: EatingWell Magazine, 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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 4 cups sweet or tart cherries with stems
  • 8 ounces sugar cubes, (2 cups) or 1¼ cups sugar
  • 4 whole cloves
  • 4 allspice berries
  • 2 cinnamon sticks
  • 3 cups (approximately) bourbon, brandy or rum


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  • Ready In

  1. Wash cherries and trim stems to ¼ 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 information

  • Serving size: ¼ cup
  • Per serving: 175 calories; 0 g fat(0 g sat); 1 g fiber; 20 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 19 g sugars; 25 IU vitamin A; 3 mg vitamin C; 5 mg calcium; 0 mg iron; 1 mg sodium; 87 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 other carbohydrate

Reviews 1

July 21, 2015
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By: EatingWell User
Good luck fitting all of that in a quart jar Bad recipe editing - there is no way that amount of ingredients will fit in a quart jar. Pros: NULL Cons: NULL
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