OK… I’ve started a blog about baking and perfecting sourdough and my very first post after introducing myself is about Bourbon Cherries!
Why do this?
- It’s the height of cherry season
- I made a batch yesterday
- They go GREAT with cheesecake (which I made earlier this week).
INGREDIENTS (per pint jar)
- Cherries (300g)
- Bourbon (240ml)
- Sugar (60g)
- Cinnamon Stick
- Orange Peel
- Mix the bourbon and sugar together and heat on the stove to fully dissolve the sugar
- While they are heating add a cinnamon stick and the peel of an orange
- When the mixture is heated and sugar is dissolved (I go to about 140oF) add the cherries and cook for about 5-8 minutes. Remove from heat.
- At the same time sterilize pint jars in boiling water bath along with their Mason Jar lids
- Using a strainer pull out about 12-13 cherries and add them to your sterilized pint jars
- Add a new cinnamon stick and some of the orange peel that you have in your mixture
- Fill up the remainder of the jar with cherries. You should be able to get 25+ cherries in each jar
- Fill the jar with the bourbon liquid making sure that you cover all the cherries
- Wipe the top of the jar to remove any liquid, top with the Mason lid and screw on the ring finger-tight
NOTICE: This method is NOT canning!
The lids will seal as the jars cool. Refrigerate and store until ready to use. I made some this last year and the last of my jars from last summer went on cheesecake this past Saturday. Delicious and yes… boozy! Enjoy!!