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12 Days of Edible Gifts: Cherry Bounce

I've wanted to make my own cherry cordial for the longest time, so when it was time to get started on our 12 Days of Edible Gifts, I knew exactly what I'd be making. For those of you who aren't familiar with cherry bounce, it's nothing new. It's rather old, in fact — colonialists and pilgrims were known to drink it, and Martha Washington famously recorded her recipe for cherry bounce, which she served during the holidays and other special occasions.

This after-dinner libation, which is made by steeping cherries and sugar in brandy, rum, and sometimes whiskey, originated in the Northeast but has since spread across the country. Today, it can be found everywhere from the woodlands of rural Louisiana to Michigan cherry-growing country. With its spiced, black fruit notes, cherry bounce is a sweet after-dinner digestif — and an even lovelier handmade gift. Make it this holiday when you read more.

Cherry Bounce

Cherry Bounce

Traditional Gourmet Recipe for Cherry Bounce Liqueur

Ingredients

4 pounds frozen Bing cherries, thawed (you can also use fresh cherries when in season, and stone them)
2 cups sugar
1/4 teaspoon ground mace
1/4 teaspoon ground allspice
1 cup brandy
1 cup rum
Special equipment: Fine sieve and/or cheesecloth

Directions

  1. Cook cherries in a double boiler until they are very soft.
  2. Strain the juice (I strained it twice, the first time with a sieve and the second time with some cheesecloth), and measure it. For each quart of juice add 2 cups sugar and 1/4 teaspoon each of ground mace and ground allspice.
  3. Simmer the mixture, skimming it frequently, until the scum ceases to rise.
  4. Cool the syrup and measure it. For each quart of syrup add 1 cup each of brandy and rum. Store the cordial in bottles. Serve the cherry bounce as an after-dinner liqueur.

Makes 6 cups.


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Rancher'sGirl Rancher'sGirl 5 years
I made a triple batch last season and have been giving it as gifts since December. It is a superb gift for birthdays, host/hostess, get-well-soon, etc. It has received rave reviews and no one even thinks of "regifting" it. :) Just a reminder: 2011 cherry season is almost here! :)
eastcoastgirl eastcoastgirl 6 years
YUM!
eastcoastgirl eastcoastgirl 6 years
YUM!
AmberHoney AmberHoney 6 years
Somehow I missed this, too bad, but I'm gonna make it soon. It sounds delish and I've never heard of it.
Fenchurch1 Fenchurch1 6 years
@Anonymous - Same! I am actually going to make this and give it as gifts for Christmas just because of the Anne of Green Gables nostalgia.
janetwrogers janetwrogers 6 years
I just finished making this and it really is fabulous. I had to use morello cherries and I ended up getting only about a pint of juice, but I'm going to use the smaller amount as an excuse not to give any away and to keep it all for me!
Rancher'sGirl Rancher'sGirl 6 years
So glad this turned out well for you! :) I will definitely try this again next summer, when the fresh cherries are in season again. :)
nancita nancita 6 years
I have never heard of cherry bounce. I bet it would be good in cocktails.
Soniabonya Soniabonya 6 years
Wow. This sounds pretty awesome. And I know just the person who may like this. My Papa!
Food Food 6 years
Suziryder, yes, I would refrigerate it if it won't be completely consumed within a few weeks.
suziryder suziryder 6 years
Yummy! Does this need to be refrigerated?
leabythesea leabythesea 6 years
Sounds yummy.
leabythesea leabythesea 6 years
Sounds yummy.
xxstardust xxstardust 6 years
This sounds utterly delicious! I wonder, would it turn out alright with other types of fruit? A blackberry or blackcurrant version sounds delicious ..
partysugar partysugar 6 years
I really want to try this!
partysugar partysugar 6 years
I really want to try this!
wren1 wren1 6 years
This sounds delicious!
wren1 wren1 6 years
This sounds delicious!
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