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Cherry Bounce

10 years ago

Has anyone made this? Now that the cherries are in season I thought I would make it but I can't find any fresh tart cherries only sweet ones. I wonder how frozen ones would work as Meijer has them? My recipe calls for fresh tart cherries. Sugar and a fifth of vodka.

Featured Answer

annie1992

10 years ago

last modified: 10 years ago

Mary, I think frozen cherries would work fine. My Aunt Ellen used to make Cherry Bounce every year, layers of cherries and sugar and enough vodka to cover, then it sat in the container until the holidays. The liquid was mixed with Squirt or 7-up and the cherries were served over pound cake or ice cream. My mother loved the stuff.

I think you'll have trouble finding sour cherries fresh. Even here in Michigan the sour cherries are usually commercially frozen, as they are small and tedious to pick and pit.

I tried to pick sweet cherries today and they are already gone, a couple of weeks early. Sour cherries are just starting to ripen but few orchards have "pick your own" sour cherries and the birds have already picked my trees clean before I could get a single cherry.

Have fun!

Annie

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Comments (9)

User
10 years ago
Not sure where you live, but here, tart/pie cherries arrive after the plump sweet ones, so maybe wait until you've got the right cherries.

Are there orchards near you? Farmers markets? That's where I get mine.
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Deanna, I made some dandelion wine once in a crock and covered with a towel, just like that. It was a very old recipe and I don't remember if it even tasted like wine, just that it was very, very sweet. cherry Bounce? Aunt Ellen used to make that, it was just cherries, sugar and vodka, if I remember correctly? I've had Carol's maraschino cherries, I used the gift jar she gave me at Christmas that year and they were beautiful and delicious in candy. The sweet cherries will be ready here in about a week, we get predominately the big black Bing variety. I always make a few jars of brandied cherries for Amanda's favorite candy and because my mother likes to put a couple along with some of the brandy/juice into the bottom of a glass of white wine. Elery says we're going to use some to make wine this year, he has all the gadgets and bottles and the thingy to put the cork in. I guess I'll be picking and pitting cherries. Annie
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"Jim, when you say rum cherries, do you mean pin cherries?" I have come to realize that I have not correctly identified the wild cherries. I know them by the appearance of the trees but haven't attached the correct names in some cases. There are three, possibly four, which are familiar to me. Black cherry (Prunus serotina) is a large tree from the forests of Pennsylvania from which we get cherry lumber, a very attractive wood for making furniture. Pin cherry (Prunus pensylvanica) is a small tree. That is the one which is so abundant around here and from which I have harvested cherries for cherry bounce. I just checked near my house and found that birds have largely beaten me to the harvest. Choke cherry (Prunus virginiana) is a large shrub. The fruit can be very astringent, although it varies from one plant to another. So far as I can tell, all wild cherries are useful for making cherry bounce. The fruits of all are about 1/4" diameter and have more pit than flesh. Some are just more easily harvested than others. It would be difficult to pick black cherries from 70 foot tall trees in the forest. Picking from pin cherry trees can be done without a ladder if you aren't too short. I'm still a bit uncertain about the taxonomy, but this is the best I can do right now. Jim
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My tree grew so fast, or, my how time flies. I just needed some shade outside the garden shed.... Birds have been beating me to the fruit every year. So last year I made some tule sleeves with a simple office type stapler. 4 nice big sleeves over branches with a good amount of fruit....then I went out of town for a month, oh well. Mine are not super sweet. Just right for fresh eating or cooking. When I do get a decent amount of fruit, either purchased or harvested, I like JuliaChild's Clafoutis. Any desserts I cut way back any added sugars or none at all. Dutch baby. I have no idea the variety I put in. I also use them in salads. Any salad that I would use pears or apples. Good in roasted golden beet salads, arugula, feta, cucumber, watermelon, meaty greens. Or where I might use tomatoes. They do bleed a bit so adding to the vinaigrette as a prep-ahead and topping a salad to the table... Nice side salad with tarragon or rosemary with a steak or pork loin. Extra fruit I freeze.
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marylmi
Original Author
10 years ago
last modified: 10 years ago
Thanks Annie and mimipadv for the information. I live in Northern Mi. The stores have sweet cherries so far. No cherry orchards on the east side of the state. I will keep an eye out but otherwise will use the frozen. Need to make it pretty soon to have for the Xmas & new year holidays...thanks so much!
marylmi
Original Author
10 years ago
Annie. I am assuming this does not need to be in the fridge? Thanks!
User
10 years ago
Good time of year to think about these libations for the holidays! I think I might brew some up myself ;-)
User
10 years ago
https://www.washingtonpost.com/pb/recipes/cherry-bounce/14732/

For those who make this, what booze do you use?
marylmi
Original Author
10 years ago
Mimipadv. Thank you for that link. I am excited to make it! :)
annie1992
10 years ago
mary, I'm in "mid" Michigan, and the sweet cherries are done already, sour cherries are just starting, but they're still hard to find here.

We never refrigerated it at all, all that booze and sugar was plenty of preservation, LOL.

Mimi, we always used vodka for Cherry Bounce, but Aunt Lulabelle made a "rum pot" and she'd use nearly anything that suited her, from actual rum to brandy to vodka.

Annie
party_music50
10 years ago
marylmi, your timing was perfect.... I just started picking my tart cherries and Cherry Bounce sounds like a great idea!

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