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Bourbon Cherries
Bourbon Cherries
5 Reviews
From: EatingWell Magazine, May/June 2010
A boozy fire emanates from these drunken cherries that get better with age. Serve them with cheese or combine the cherry-infused bourbon with seltzer or other soda to make a special cocktail. Fill a 12-ounce rocks glass with ice, add 1½ ounces (3 tablespoons) of the cherry-infused bourbon (or rum), top with seltzer and garnish with the bourbon cherries.
- By: EatingWell Test Kitchen
Ingredients 40 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 40 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup bourbon, such as Maker's Mark, or dark rum
- ¾ cup packed dark brown sugar
- 2 cups whole fresh cherries, stems left on
Preparation
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Active
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Ready In
- Microwave bourbon (or rum) and brown sugar in a microwave-safe dish until hot, about 1 minute. (Alternatively, heat in a small saucepan over medium heat, stirring occasionally, until hot.) Stir until the sugar is dissolved. Pack cherries into a small jar and pour the hot liquid over them; gently press on the cherries to make sure they are submerged. Cover and refrigerate for at least 1 week or up to 1 month.
- Make Ahead Tip: Refrigerate for up to 1 month.
- Serving size: 1 cherry
- Per serving: 33 calories; 0 g fat(0 g sat); 0 g fiber; 5 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 5 IU vitamin A; 1 mg vitamin C; 4 mg calcium; 0 mg iron; 1 mg sodium; 23 mg potassium
- Carbohydrate Servings: ½
- Exchanges: free food
Reviews 5
June 21, 2016
By: EatingWell User
Followed the recipe and let them marinate for a week for a cocktail!! Awesome addition to the cocktail. Super boozy though, so don't eat too many!!!
July 03, 2014
By: EatingWell User
I prefer the Cherries pitted but not sliced.
The whole key to doing this is using high proof Bourbon.
Wild Turkey 101 or similar.
Pit cherries, Pack in jar, fill to the top with Bourbon and refrigerate. 2 week minimum but It then keeps in the fridge for at least a year. I mix cocktails and use the cherries as a garnish, they become little booze bombs. If you want it sweeter add simple syrup to the cocktail.
July 05, 2010
By: EatingWell User
I made this recipe and while the cherries were in the refrigerator for one week, they rotted. Cherries are expensive and so is bourbon, so I would not recommend this recipe.
July 01, 2010
By: EatingWell User
this is an OK way to go about it...my own preference is a bit different, though...I like to PRESERVE cherries without refrigeration or freezing or molding worries...so I use one-half brandy-or-bourbon to one-half grain-alcohol-aka-'Everclear'...this produces a 135 proof (80 averaged with 190 proof) or 67% alcohol mix. No worries about needing to refrigerate/freeze THAT, eh. Skip the sugar for now. Cut cherries in half, pack in glass jars, cover with hooch, cap, store in cupboard, shake every week or two. Wait at least two months; three is better. Now strain the fruit and add sugar syrup to the hooch to dilute and sweeten to taste. Now it's a liqueur and you can put it in yer liquor cabinet like any bottle. You can also take the strained-out leftover FRUIT and cover IT with a heavy sugar/water syrup...that part prolly *will* need to be subsequently refrigerated, though. It's good over ice cream or pie or what-not. Hope this is helpful!
June 09, 2010
By: EatingWell User
Can this be kept in the freezer for a few months. I live in an area where the cherries are abundent now but I was thinking this would make great christmas present's for freinds and co-workers but we would not have cherries around that time. Let me know... Thanks!
