[Recipe] Boozy Bourbon Soaked Cherries

bourbon soaked cherries

Beautiful. Gorgeous. Luscious.

These boozy cherries are all of the above.

I’ve been dreaming of making these boozy cherries for some time now. The very concept of them coming from a good friend, who makes them every year. She soaks cherries in brandy for about 6 months, so that they will be ready for the holiday season. Thank you so much Mrs. W., for introducing me to these glorious gems.

Now that I’ve made them, I don’t know why I waited so long.

They aren’t soaked in brandy, and there’s no way I’m going to be able to wait 6 months to eat them, but these cherries shouldn’t have had to wait for me. In fact, I’m almost ashamed to say that they were simple to make to boot.

Simply genius.

I have big plans for these cherries, and I’ll be making many more. I won’t be letting that delicious bourbon syrup go to waste either. Be sure to check back when I show you what I’m going to do with it.

As they are, these bourbon soaked cherries can be spooned over ice cream or warm cake for an adult treat.

Try to get fresh, local cherries when you can for the best results.

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[Recipe] Boozy Bourbon Soaked Cherries

24 ounces cherries
24 ounces bourbon
6 Tbsp sugar

3 x 16 ounce jars with lids, sterilized

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Rinse the cherries well. I chose cherries with stems intact, since I love the way they look, and I may just use those stems to dip the cherries later.

Pit the cherries. You can do this part by hand if you’d like. I chose to buy myself a cherry (and olive) pitter, by OXO. And what a great purchase that was. This cherry pitter made quick work of these pits, and didn’t miss a single one. That, my friends, is a great $12 purchase.

Set yourself up a little pitting station. Keep in mind that cherry juice will stain and it will be everywhere by the time you’re finished pitting.

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To use the pitter, simply place the cherry in the concave cherry holder part (that’s the technical term). Press down. The pit comes right out the back side of the cherry.

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Place the pitted cherries in sterilized jars.

On to the bourbon. I chose to use Jim Beam’s Red Stag Black Cherry Bourbon for these cherries. I like it because it’s really smooth tasting. I also liked that it already has a hint of cherry flavour right out of the bottle. Use whatever bourbon (or any other alcohol) you’d like.

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Add the bourbon to a medium saucepan. Bring the bourbon and sugar to a boil over medium-high heat. You don’t want to bring it to a full heat, because you want to be careful not to let it ignite. Once boiling, reduce heat and simmer for about a minute, until the sugar is dissolved.

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Ladle the hot bourbon sugar mixture into the jars, filling nearly to the top.

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Cover the jars. Sterilize if desired, to help them last longer.

If unsterilized and you’d like to enjoy them immediately, these cherries will keep in the refrigerator for about 2 weeks.

If you can stay out of them that long.

Boozy Bourbon Soaked Cherries Cover 2

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9 responses to “[Recipe] Boozy Bourbon Soaked Cherries

  1. They are obviously tremendously good dipped in chocolate as Mrs. W does them, but last year when I did not have time to dip, I used them in a galette. It was awesome!

  2. I MADE BOURBON CHERRIES FOR CHRISTMAS PRESENTS.
    SPENT A FORTUNE ON CHERRIES AND BOURBON AND
    THE CONTAINER. FIXED THEM ACCORDING TO THE RECIPE
    I HAD. WAITED MONTHS THEN GAVE THEM AS GIFTS.

    THEY WERE AWFUL!!!!! I WAS SO EMBARRASSED AT HOW
    AWFUL THEY TURNED OUT. ALL THAT MONEY DOWN THE DRAIN.

    I WONT TRUST ANYMORE RECIPES THAT I CANT MAKE A SAMPLE OF FIRST EVER AGAIN.

    • I’m very sorry to hear that the recipe didn’t turn out as you expected it would. They really are quite boozy, but the flavour should mellow as they age. Dipping them in chocolate before serving really adds some sweetness. I do hope you’ll try some of the other recipes on the blog with more success.

  3. Can you use frozen cherries for this recipe? We are out of cherry season and have several gallon bags frozen. Would love to make these, but only if they will work with frozen.

    Thanks!

  4. You mentioned to sterilize the jars to keep for a longer period of time. My question is are you meaning to process the jars in a hot water bath to get them to seal. If so will a hot water bath effect the alcohol content. Thanks.

  5. Do you put the jars in a hot water bath to sterilize the jars when keep the cherries for a longer period of time? If so does the hot water bath effect the alcohol content inside the jar?

    • Thanks for your question. I sterilize the jars before adding the cherries and alcohol to the jars. I don’t do a second hot water bath. The hot liquid mixture is enough to seal the jars, so no second hot water bath is required. Hope that answers your question!

  6. Frozen cherries worked just as well for me! I had trouble finding tart cherries in my area so I ended buying a big bag of them at Costco. My first batch came out great (only soaked them for a month), so I’m doing a second batch now and gonna hand them out for Christmas. Seems like they are probably best consumed sooner rather than later, if you’re worried about the cherries not tasting good?

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