Cherry bounce is sour cherries soaked in booze, typically whiskey, bourbon, or brandy. I went full-on "Sconnie" on this and used Korbel brandy, the number one brandy in the state. (Read about brandy being super-popular in Wisconsin but nobody seems to know why.) I used brandy so we could use it to make brandy old-fashioneds, plus I don't like whiskey or bourbon.
Even though cherry bounce is a simple recipe — cherries, booze, and sugar, it requires a lot of patience to wait until they're fully marinated. It's definitely a gamble. I have no idea what I'm doing since I've never made anything like this before and only tried it at the Tip Top Tavern this weekend (they had a homemade cherry brandy old-fashioned as their drink special, yespleasethankyou!). I hope this works out. Oh, and you don't refrigerate it, you just throw the cherries in a jar with a bunch of booze and sugar, which are both preservatives, so it ends up that I'm making pickled cherries! Who knew!
InspirationIsland of Consumption Door County Cherry Bounce
The great-aunt Pooch in the title isn't my great-aunt, nobody in my family made anything as cool as this. The recipe I followed described great-aunt Pooch, so I borrowed it because I thought it gave the aura of a time-tested recipe passed down through generations.
I picked up the sour cherries at our Northside farmers' market on Sunday, the cherries come from Sturgeon Bay (way up north). I was a little hesitant about the unknown sour cherries and really wanted to use the yummy sweet cherries we always get, but the guy at the stand reminded me that cherry bounce is typically made with sour cherries, so I conceded and went the traditional route. I had never had a sour cherry, they're not particularly sour, just not as sweet as the big dark Bings. The sour ones are definitely smaller though.
|Difference between a sour Montmorency cherry (left) and a sweet Bing cherry.|
Oh yeah, and the cherries aren't pitted, the recipe specifically said "unpitted cherries", so they're going to be a bit dangerous to eat. There are dishes made with unpitted cherries because the pits supposedly add extra flavor, so I went along with it based on that concept.
|Armed with a toothpick to poke holes.|
|Adding sugar with my canning funnel. |
Thanks for the funnel, Mom!
|A jar of regular and a jar of cinnamon.|