Bourbon Cherries

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

METHOD

1. Mix the bourbon and sugar together and heat on the stove to fully dissolve the sugar
2. While they are heating add a cinnamon stick and the peel of an orange
3. When the mixture is heated and sugar is dissolved (I go to about 140^oF) add the cherries and cook for about 5-8 minutes. Remove from heat.
4. At the same time sterilize pint jars in boiling water bath along with their Mason Jar lids
5. Using a strainer pull out about 12-13 cherries and add them to your sterilized pint jars
6. Add a new cinnamon stick and some of the orange peel that you have in your mixture
7. Fill up the remainder of the jar with cherries. You should be able to get 25+ cherries in each jar
8. Fill the jar with the bourbon liquid making sure that you cover all the cherries
9. 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!!