Last weekend while Joe(y) and I were away for the weekend visiting Provincetown, we stopped in for an early dinner and some drinks at one of my favorite places to eat. In addition to ordering dozens of oysters and a Pale Ale for myself, Joe(y) ordered an Old Fashioned. The waitress apologized that they no longer had the bourbon soaked cherries for the Old Fashioneds, and that they only had the regular maraschino cherries.
Wait. Back up. BOURBON SOAKED CHERRIES? Yes.
So. Of course. We then decided it was necessary to make our own. Somehow, there were fresh organic cherries for sale in December where we get our produce. We found a basic recipe online on how to preserve cherries whole in sugar syrup. But we can do better than just bourbon infused cherries. We expanded on the idea by including bourbon, cloves, orange peels and fresh ginger slices.
Yes. I’m totally pitting the cherry with a paper clip half unfolded. And yes. It does work! Joe(y) found that tip online (via Martha Stewart, of course).
Now, we haven’t actually been able to try the finished cherries yet. They need to macerate and absorb the flavors (and alcohol!) for at least a week. However, since we canned them in glass jars the proper way, these delicious cherries should last months in the fridge/pantry.
I snuck a taste of the syrup/bourbon/cherry/awesome concoction and, um, it was pretty freaking delicious. I can only imagine that the finished product is going to taste 5 billion times better. If that’s even possible.
These are going to make great gifts to friends and family for the holidays. It was also a fun way to spend an evening at home with Joe(y). We took turns between photographing and food prep and created something pretty awesome. Enjoy!
To do this, you’ll need:
- 1 1/2 pounds of fresh cherries
- A bottle of your most favorite bourbon and/or whiskey
- 3 cups of sugar
- 2 cups of water
- Small to medium piece of ginger root
- One orange
- Whole cloves
Wash the cherries in water and then pit via the method above. Prepare the mulling flavors by piercing orange peel with whole cloves. Slice fresh ginger into round chunks, each about a half inch thick. Set aside.
In a pot, bring 2 cups of water and 1 cup of sugar to a boil. When the sugar dissolves, add in the orange peel, cloves and ginger. Lower hear and let simmer for five minutes, stirring occasionally. Strain the syrup through a strainer to remove cloves, ginger and orange peel. Return liquid to heat and return to a boil.
Add in one cup of cherries. Leave in for about 2 minutes to allow them to blanch. Remove with a hand strainer and set aside while repeating until all of the cherries have gone through this process.
Save about a cup of the syrup and add to it 2 cups of sugar. Bring to a boil, again allowing the sugar to dissolve. Then, remove from heat and let cool slightly. Add in about three cups of bourbon. Mix well. Fill jars with cherries and cover with whiskey/syrup mixture.
Seal. Wait. (Like, at least a few weeks.). Love.
Depending on how properly you can these, they will last for several months if stored properly.
Tags: Christmas, diy, family, food, gifts, holidays, life, photography, photos, recipes
Turns out, making candied ginger is really easy. And much cheaper to make on your own as opposed to buying a small package in the store. Plus, once you make your own, you’ll have a long lasting supply of candied ginger that you can access at home, at the office, in the car…wherever!
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