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!
…And I can put cherries in it, effectively preparing bourbon soaked cherries… As life intended.
- 4 C Fresh Cherries (pitted if possible), washed & well dried.
- 2 1/2 C Water.
- 2 1/2 C Organic Cane Sugar.
- 1 Lemon for Juice.
- 1 Tsp Vanilla Extract.
- 4-8 Oz Bourbon.
- Place the water and sugar in a medium sized saucepan. Bring to a light boil, stirring constantly, until sugar dissolves.
- Add the lemon juice and vanilla extract. Remove from the heat. Tada! Simple syrup!
- 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.
- 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.
- 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.
- Spoon over ice cream, stuff in between cake layers, or even better: Take three and dunk 'em in more bourbon.
- Eat. Or drink. Or both.
- Yields 4 250ml Jars (small batch canning? Heck yeah!)