Bourbon Soaked Cherries… As Life Intended.

I have three words for you today: Bourbon. Soaked. Cherries.

Bourbon Soaked Cherries Recipe -

Oh yes.

Now let me ask you: Out of all the things you love to put in your mouth, what’s your favorite?

Bourbon Soaked Cherries Recipe - Cherries in a jar
I’ll go first… I’m a big fan of anything soft and chewy like gnocchi, pasta, polenta, sour-dough bread or cheese – especially fresh buffalo mozzarella. Ooooh! And cake! I love spongy soft cake. It isn’t so much a savoury/sweet/salty thing for me but a texture one. I love soft and chewy. When I get cravings it’s usually for something of this genre. It’s also probably why I love Italian food so much. Unfortunately, the spare tire I’m working so diligently to remove enjoys those foods too.
 Bourbon Soaked Cherries Recipe -

I also like fruit in things. Fruit by itself is good – but fruit actually stuffed into stuff makes my little mouth happy. Like in this recipe or this recipe or this recipe or this recipe or this recipe. It always adds a bit of sweetness and freshness to anything it’s tucked into. Golden plums as well as B.C. cherries should be coming into season soon, along with strawberries, blueberries, blackberries, and all the other berries you can think of. I love cooking with fruit!

Bourbon Soaked Cherries Recipe -
Heck! I also love drinking with fruit. Wine is the obviously beverage of choice – it’s alcoholic fruit in a bottle! But something I’ve taken to in the past few weeks is bourbon in general, and Old Fashioned’s in particular. There’s just something so rugged and burly about sipping hard liquor out of a rocks glass. And despite social conventions, sometimes it’s nice – as a lady – to get a little rugged and burly. And I’m not talkin’ Hugh Jackman… though he may be nice, too. It’s a power drink – and I am powerful. All on my own. Plus it tastes good and I get to have “bourbon fingers”…

Bourbon Soaked Cherries Recipe -

…And I can put cherries in it, effectively preparing bourbon soaked cherries… As life intended.

Bourbon Soaked Cherries
Yields 4
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  1. 4 C Fresh Cherries (pitted if possible), washed & well dried.
  2. 2 1/2 C Water.
  3. 2 1/2 C Organic Cane Sugar.
  4. 1 Lemon for Juice.
  5. 1 Tsp Vanilla Extract.
  6. 4-8 Oz Bourbon.
  1. Place the water and sugar in a medium sized saucepan. Bring to a light boil, stirring constantly, until sugar dissolves.
  2. Add the lemon juice and vanilla extract. Remove from the heat. Tada! Simple syrup!
  3. As you dissolve the sugar, you can bring a water bath canner full of water to the boil. If you have don't have one, just use a very deep wide stock pot with one of those old fashioned metal steamers laid out in the bottom. This will keep the jars off the bottom of the pot so they don't break. Fill the pot with water and bring to a rolling boil.
  4. Now using very clean hands, place the cherries in the jars with 3/4 inch of head space left over. Pour the simple syrup over the cherries (still leaving that 3/4 inch of space at the top and spoon 1 to 2 Oz of bourbon over the entire mixture. This should leave you with 1/2" of head space.
  5. Secure rims and lids on the jars and place in the boiling water to ensure seal and sanitization for 15 minutes. Carefully remove from the water with a pair of tongs with rubber bands wrapped around the ends to prevent slippage, and allow to set. You may hear a "ping" noise coming from the jars - this is an excellent sign. Once cool, check to make sure the rings have in fact sealed and refrigerate any that don't. While you should use unsealed cherries within a couple weeks, the sealed ones will last you a very long time.
  6. Spoon over ice cream, stuff in between cake layers, or even better: Take three and dunk 'em in more bourbon.
  7. Eat. Or drink. Or both.
  1. Yields 4 250ml Jars (small batch canning? Heck yeah!)
She Eats
What do you just love to eat? Do you have a food and/or beverage of choice? Have you tried Bourbon Soaked Cherries? Hugh Jackman counts. 
Bourbon Soaked Cherries Recipe -

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  1. says

    1) So hard not to make an inappropriate comment when you start your blog posts with “what’s your favorite thing to put in your mouth”…

    2) If cherries come my way this year and I can refrain from eating all of them I am definitely preserving some this way. I have a recipe for canning cherries in simple syrup. How does adding booze affect pH?

  2. says

    I loves me some pasta, too. Which is why I have leftover belly fat that I have named Delores. She is with me always. I feel I should get a tax deduction for her as she is entirely my dependent.

    I would climb Hugh Jackman like a tree. Just saying.

    I also LOVE eating sugar pod peas straight off the vine. They almost never make it into the house. Can we soak peas in liquor? Would that be gross?

  3. says

    My mom used to make something like this with brandy and we would put it over ice cream. thanks for reminding me. Please share this on my foodie friday party today.

    • says

      those are my favourite food moments – when they bring back memories of childhood. mind you, if you had a terrible childhood that might not be so great.

      on my way diane! thanks for stopping by..

  4. Ian says

    Thanks for posting this…. I just made these and it seems that the 15 minutes of boiling during the canning process takes much of the nice dark red colour from the cherries. They end up being more pinkish and grey rather than the deep red they were.

    Any thoughts? Is this just the way it is? Or is there something I need to do differently?


    • says

      Hi Ian,

      Thanks for your comment! I have no idea. That didn’t happen with mine and I’ve made a good 3 or 4 batches of them. You can try cutting down on the boiling process by 3-5 minutes and see what happens but I don’t think that should change much and you do want to make sure everything seals adequately and all the outer bacteria is destroyed.

      The only thing I can think of is maybe your seals and lids weren’t secured properly and water leaked in. That would create a discoloration.

    • Ian says

      Thanks for the reply. I haven’t done a lot of canning so it’s possible the lids weren’t quite tight enough. I’ll try another batch and see how it goes. Thanks!

  5. says

    I love the look the way your cherries have maintained their form because of the cold pack canning method you used.
    I will likely add a batch like this to my list of canning for the summer. :)
    I don’t boil my lids (although I used to) for long though because I read that heating them too long damages the rubber part prior to actual canning.

    • says

      Hey Mary! Oh I’m so honoured – thank you for including me! I’d be glad to share them with you when we meet. Because if you’re part of FBC, we’ll definitely meet one day 😉 xo!


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