A delicious cherry liqueur recipe to see your year out – happy holidays everyone!
Well my lovelies, Christmas is almost upon us and it’s nearly time for this food blog to take a break, but I did want to leave you with one, last seasonal recipe – Cherry Liqueur. It’s yet another of the simple, quick recipes that I love but with this one there’s good news and there’s bad news. The good news is just how easy this deliciously naughty liqueur is. Honestly, a four year old could knock this up (although I wouldn’t advise that). The bad news is that it needs time.
I suggest leaving it for at least three months, but it can be happily left for much, much longer. I guess it all depends on your will-power. If you leave it for 3-4 months it will be a happy reminder of the bright, warm days of summer in the cooling autumn months. If you can hold off for 8-10 months it would be a delicious addition to a long, cool glass of bubbly as the weather begins to warm up again.
The cherry season is short, and we’ve had a great year for them, so I think it’s well worth making the most of this quintessentially summer fruit while they are around. You might want to check out my Cherry and Cointreau Jam or my Cherry Cherry Chutney too, while you are in the cherry zone. They both take a little more effort than this recipe, but not much – I promise!
As I said, I’ll be taking a wee break for the holidays, but I’ll be thinking of you over Christmas – and when I do I’ll be picturing you all (well, all of my Australian readers) with cherries dangling from your ears! I’d like to take this opportunity to thank you, my lovely readers, for your loyalty and feedback over the past year. I wish you all a happy and safe holiday break and I look forward to having you join me back here in January for more food and travel tales.
- 500 gms cherries
- 100 gms caster sugar
- 750 mls gin
- Wash and sterilise a large (at least 1 litre) jar and lid.
- Remove all the stems and leaves from the cherries, but don't bother to pit them, and wash them under a tap.
- Put the washed fruit and sugar into the jar, pour in the gin until the cherries are well covered - or to the top of the jar if you want.
- Put the lid on tightly and shake.
- Store on a cool, dark shelf and shake daily until all the sugar is dissolved.
- Leave for a minimum of 3 months before drinking, then strain the liqueur, discarding the fruit.
Oh yes, this is right up my alley Amanda. Great for gift giving throughout the year if we make it now. Merry Christmas to you and the family, enjoy your break.
Liz Posmyk (Good Things)
All the best Amanda XXX
Lorraine @ Not Quite Nigella
Have a very Merry Christmas Amanda and have a very enjoyable break! Lovely looking liqueur 🙂
Fiona @TIFFIN bite sized
And what would you say to cherries steeping in brandy since 2007? I have two jars. Delicious but deadly!
Anna @ shenANNAgans
I really do hope you are safe and well! My thoughts and prayers have been with you and other friends who have been threatened by fires. Sigh. I have 2kg of cherries left over, will be giving your recipe a go for sure. 🙂
You do need a lot of patience here but what a lovely gift. I do love cherries and cherry liquor would be wonderful. I can see this giving great colour and kick to a glass of bubbles xx
Helen | Grab Your Fork
I should definitely hunt down some cherries before they go out of season. Such a terrific idea.
Wishing you a very Happy New Year, Amanda. I’m so glad the Christmas Day fires missed you – you had me worried! Here’s to a 2016 that has less drama and more deliciousness!
Maureen | Orgasmic Chef
Happy New Year! I have never made liqueur but I love cherries and a good drink so this is calling my name. You’re right about the cherries being good this year.
I hope you had a wonderful celebration! I love cherries, but haven’t tried making liqueur out of them. I might just try this out too.