Wondering what to do with left over cherries from a photo shoot?
A couple batches of Cherry Bounce sounds interesting. We’ve never made it, but have heard tales of it’s tastiness & medicinal powers, so I reckon it’s worth a try.
My wife’s side of the family is very familiar with it having come from the New Orleans area. There, it’s made with small wild cherries called Black Cherries or Chokecherries. I haven’t been able to source those, so we used dark red cherries & have our fingers crossed.
Aunt Lorraine always made batches of Cherry Bounce for the holidays. Unfortunately, there was never a written recipe. From what we’ve been able to piece together, she used the wild berries from a bush in her yard, sugar, cinnamon & nutmeg - maybe a clove or two, no one can remember for sure. She always used the cheapest Rye available & on occasion made a few batches out of some ...ummm.... “locally made” clear liquor. My Mother-In-Law, Shirley, swears by its ability to completely arrest a cough & give you a good night’s sleep!
There are several recipes online - all of them have 3 things in common: cherries, sugar & hootch. The last ingredient is usually either Brandy, Vodka or the cheapest Rye Whiskey you can find. From there, the recipes start to differ using various amounts of the 3 main ingredients & some add spices like cinnamon sticks, slices of whole nutmeg, cloves, just like Aunt Lorraine did. There’s even a recipe from Martha Washington available because apparently George liked to have a flask or two on hand.
So, we decided to look at several recipes & meld them together to make our own combination. We stuck to the “family brew” and used spices, but a lot of recipes don’t. We had enough cherries to make 1.5 batches. We made a full recipe of the Whiskey & cut things in half for the Brandy recipe and have stored them away in a cool dark place until Fall.
Should be ready in time for the cough & cold season aka “The Holidays”!