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Cherry Bounce

June 22, 2011 by The Runaway Spoon 39 Comments

Cherry Bounce in Progress

Cherry season is beginning, or at least fresh cherries are showing up in the markets here.  We don’t grow cherries locally, so when I start to see them at the grocery, I buy them up.  I love cherries, so I try to make the season last as long as possible.  I bake with the beauties, make preserves, and frankly, just leave a basket on the counter and eat them throughout the day.  But a classic Southern way to preserve them is in Cherry Bounce, which is worth making for the name alone.

This is not an immediate results recipe.  It requires a little patience, but very little work.  Start your Cherry Bounce now, while the cherries are fresh and gorgeous, and by the holidays, you’ll have a special treat.  Decant the liquor into decorative bottles for gifts, or serve small glasses after a Thanksgiving dinner or with a Christmas cheese plate. And Cherry Bounce makes a mean Manhattan.  If you make fruitcake and soak it in brandy, try Cherry Bounce instead for a real treat.

Cherry Bounce

Use a bourbon you would happily drink, but not a top of the line, very expensive bottle.  You can increase this recipe as much as you’d like.

1 pound fresh red cherries (such as Bing)

1 cup sugar

5 cups bourbon

Run a large jar or glass airtight container through the dishwasher to sterilize.  Wash the cherries well and remove the stems. Discard any bruised fruit.  Layer the cherries and the sugar in the jar and leave to sit for about an hour.  Pour over the bourbon, seal the jar and shake occasionally to help dissolve the sugar.  Some cherries will float in the beginning, but they will sink to the bottom. When the sugar is dissolved, leave the jar in a cool dark place for at least 4 months to infuse.

When ready to use, you can simply pour out what you need of the liquor, or you can strain out the cherries and decant the bounce into decorative bottles.  The cherries are edible, but still have pits.  You can eat, them, use them to garnish a cocktail or spoon some bounce and cherries over ice cream for a boozy dessert, just remind those you serve it to about the pits.

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Filed Under: Farmers Market, Fruit, Fruit and Vegetables, Holiday Cooking, Southern Specialties Tagged With: bourbon, cherry, Drinks, Southern specialties

Reader Interactions

Comments

  1. Matt says

    June 22, 2011 at 11:46 am

    I will definitely be making a large jar of Cherry Bounce this weekend, thank you!

  2. Paige says

    June 22, 2011 at 11:50 am

    Last time I made these I pitted some and left some whole; the pitted ones are good for eating, while the stemmed ones are nice in drinks.

  3. Diana says

    June 22, 2011 at 12:02 pm

    That sounds really good. Is there any reason not to pit the cherries before making this?

  4. The Runaway Spoon says

    June 22, 2011 at 3:05 pm

    Really, its just easier not to pit. I made a small batch once with no pits, and I thought the cherries got a little mushy. But see the comment here from Paige.

  5. Tara Desmond says

    June 22, 2011 at 3:12 pm

    This is ridiculous in the most fantastic way possible. Have you ever tried this without the sugar? Just curious how that would work out.

  6. The Runaway Spoon says

    June 22, 2011 at 3:13 pm

    The sugar helps bring out the juices in the cherries and mellows the whole brew. I’ve never made it without sugar, but I suppose you could reduce the amount. I tend to think it might be a little one dimensional without the sugar.

  7. Tori says

    June 24, 2011 at 4:45 pm

    so excited to make this. Posted to FB and Twitter too!

  8. debby says

    June 30, 2011 at 11:22 pm

    would the flavors go well with sour cherries? and do you think vodka would work instead of bourbon? thanks!

  9. The Runaway Spoon says

    July 1, 2011 at 12:31 am

    Bourbon adds a depth and richness to the brew. Cherry vodka would be lovely, but not have the complexity. And I don’t know about sour cherries…I’ve never tried! Sorry!

  10. Nancy says

    July 1, 2011 at 2:54 pm

    I made something similiar to this 2 weeks ago (1/4 cup brown sugar, 3 cups bourbon, 1 cup fresh cherries sealed up in a Mason jar) and I’m thinking after my week, I need to start making drinks with it tonight! Yours looks great!

  11. Molly says

    July 10, 2011 at 3:23 pm

    Have only made this with sour cherries! Make it, shake it, don’t touch it til Thanksgiving! One year I added a vanilla bean. I should have just used a small piece! Not to repeat!
    Made a double batch this year in a gallon jar…with pitted cherries. Have never eaten the cherries before…always pitch em.
    Our cherry guy says it is way better with vodka. Also said to use only 100 proof. Never have…still here today to talk about it. The Manhattans from it? Made me a Manhattan drinker!

  12. Jenn Erickson/Rook No. 17 says

    August 22, 2011 at 2:55 pm

    My friend Ada of “Of Woods and Words” made some of your Cherry Bounce recently and linked to your site! So glad she did! Not only am I excited to try this recipe, but I’m so happy to have discovered your blog. Off to browse around…

    Best,
    Jenn/Rook No. 17

  13. Culinary Adventures with Camilla says

    August 24, 2011 at 12:19 pm

    Saw you featured on Rook No. 17’s A Little Birdie Told Me…this week. And so glad she did. I am going to get myself some bourbon and have this ready for Christmas!

  14. Stephanie says

    September 10, 2011 at 10:25 am

    Since I missed fresh cherry season, would this work with thawed frozen cherries do you think? It sounds very similar to Portugese ginghina, which is fantastic 🙂

  15. The Runaway Spoon says

    September 11, 2011 at 10:13 am

    I worry that the texture of frozen, pitted cherries would be a problem. i think they would break down in the long soaking process. And yes, it is a little bit like ginghina.

  16. bethh says

    February 29, 2012 at 1:15 pm

    I made this twice! Bourbon + sweet cherries (results were okay, I guess.. I forgot I don’t really like bourbon), and vodka + sour cherries. OMG I’m in love with the vodka/sour cherry version. I can’t wait to make more when the sour cherries are in season.

    I’ve been mixing it with Meyer lemon juice and sparkling water and it’s gorgeous. I’m going to have to try to find some other drink suggestions. Thanks for posting this recipe!

  17. Jennifer at The Brumstead says

    August 21, 2012 at 7:33 pm

    I found this via Food In Jars, but I have a question… I found a recipe on another site for brandied cherries and it was canned. What is the difference between the actual canned brandied cherries and yours? They blanched the cherries first. Here is the link: http://chicagoist.com/2010/06/23/simple_canning_brandied_cherries.php I’m definitely trying yours, sounds amazing!

  18. The Runaway Spoon says

    August 22, 2012 at 11:18 am

    From what I can tell, that recipe is more about the cherries than the infusion. Cherry Bounce is all about the bourbon, the cherries are just a bonus. With as much alcohol as there is in Cherry Bounce, it doesn’t need to be canned.

  19. Matt says

    December 27, 2012 at 11:11 pm

    Having grown up in an area of the country where cherries are a popular seasonal crop, cherry bounce is a family favorite. My parents once made a batch with gin, and it wasn’t horrible!

  20. Melissa says

    July 10, 2013 at 12:12 pm

    Hello, with cherry season approaching I would like to preserve some cherries in alcohol but as I have never done this before I am a little worried since I cannot find a consistent recipe online. Some say to consume in a few months and strain the cherries, some boil the cherries, some store them in the fridge, some add a tablespoon of liquor (amaretto sounded good) to a simple syrup. Are they all correct, except perhaps the ones that say to strain & keep in the fridge?

  21. The Runaway Spoon says

    July 10, 2013 at 12:26 pm

    Melissa – This is the way I have been doing it for years and it always works for me.

  22. Melissa says

    July 16, 2013 at 1:14 am

    Well I put it all together. Not the precise amount (more cherries, unknown sugar, less bourbon – to fill the jar) since the ratio doesn’t seem to matter. I only hope the slightly less than perfect cherries were ok to use.

  23. Sue C says

    July 26, 2013 at 12:37 pm

    Just bought a qt of tart cherries in Door Cnty Wi, pitted them, made 1/2 into a cherry sauce and layered 2 jars of pitted cherries & sugar, then poured bourbon to the top of each. Will store to at least Thanksgiving to sample. My Dad made Cherry Bounce every year this way (since 1960s) – always wonderful.

  24. Pam KZ says

    July 12, 2014 at 11:56 am

    My uncle had this at last year’s family Christmas. It was great! I’m curious if the concoction needs to be water bath canned or can it simply sit in the canning jars with the lid on?

  25. The Runaway Spoon says

    July 12, 2014 at 7:14 pm

    No need to can, just keep in a cool, dark place.

  26. Teri C says

    June 22, 2017 at 11:04 am

    I used 3-lbs of cherries, 3 cups of sugar and a 5th of 101 proof Wild Turkey. I let it sit 4 years before I opened it (I actually forgot it was in the bottom of the pantry) and it was smooth as silk. That was 20 years ago and I still have some left mainly because I always forget to bring it out at Christmas.

  27. Rose P says

    August 23, 2018 at 11:45 am

    I’m from New Orleans, Louisiana. When I was young, my Dad use to made cherry bounce every year, in large wooden barrels, he had his own cherry trees. It was the favor drink of my large family. My Dad is long gone now, I found his hand written recipe, but it didn’t have all the information; like how much to use, and what kind of cherry, I needed to make it. Thank you for the recipe, I plan on getting some made soon, since I never tasted it, but heard about it most of my life.

  28. The Runaway Spoon says

    August 23, 2018 at 6:10 pm

    I love family food traditions! I hope this makes some more great memories!

  29. Duncan says

    August 3, 2019 at 7:28 am

    I’m from New Orleans also…Mom use to make it every year. Sometimes, we would be riding in car in Gentilly and she would see a wild cherry tree(peas size cherries and dark black) and told me to knock on the people’s door and ask if I could pick some. Some would let me. Then we got our own tree and every year hoped the buds would not be blown off by the last cool front before spring and birds would not eat fruit. When I was little and had upset stomach, Mom would let me sip Cherry Bounce and it would settle it down. Mom passed i 2005 and tree gone same year Katrina. I make every year now and toast Mom

  30. Deb says

    July 17, 2021 at 2:03 pm

    We Love cherry bounce… I know glass is best to use but do plastic bottles work as well?

Trackbacks

  1. Drink Week, Day Two: Cherry Bounce and Other Boozy Infusions | Food in Jars says:
    June 28, 2011 at 1:38 pm

    […] inspiration to make Cherry Bounce came entirely from this blog post over on The Runaway Spoon. When I say this one pop in my reader, I believe I said the words […]

  2. Tour of my yard « Mom is the Boss says:
    September 12, 2011 at 4:37 pm

    […] it to be wild cherry, and warned us the leaves are poisonous. We were then given the recipe for Cherry Bounce, which he has heard is a very good drink. He learned about it when they lived in Louisiana. He said […]

  3. Cherry Bounce | Green Eats Blog says:
    October 26, 2011 at 8:07 am

    […] Recipe adapted from The Runaway Spoon […]

  4. Better Than Cheddar - Holiday liqueur for a sweet new year says:
    January 2, 2012 at 10:25 am

    […] says that my grandparents would make bounce each Christmas and drink it the next year — but some bloggers say it tastes good after about three weeks. Tags : alcohol cherry cherry bounce do it yourself […]

  5. Crumbs On My Keyboard » Blog Archive » Food Professionals Are Know-It-Alls {Recipe: Cherry Almond Scones} says:
    January 5, 2012 at 1:17 pm

    […] good toast for turkey sandwiches, folks). I celebrated my birthday with a glass of P.C.’s bourbon Cherry Bounce from the same blog and can’t wait for cherry season to make a much bigger batch for next […]

  6. cherry bounce or boozy cherries « lightlycrunchy says:
    July 3, 2012 at 6:49 am

    […] Recipe adapted from The Runaway Spoon […]

  7. Homemade Fruitcake « The Runaway Spoon says:
    November 25, 2012 at 12:12 pm

    […] and adding my own touches and flavors.  Lots of ginger, no nuts.  And I feed my cake with Cherry Bounce, the cherry-infused bourbon I put up when the fruit is in season, just for this purpose.  In […]

  8. Cherry Bounce | Revolutionary Pie says:
    July 25, 2013 at 3:30 pm

    […] the old-fashioned method, leaving  cherries and broken pits in for several months, see the blog The Runaway Spoon for some good […]

  9. cherries! | eat! craft! live! says:
    July 29, 2014 at 8:58 pm

    […] half gallon of cherry bounce 6 half pints of cherry lime jam (using Pomona’s pectin) 6 half pints of “holiday […]

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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