The Cherry Bounce

In our family, we like to make concoctions. After a trip to Italy, we learned how to make Limoncello. We always have a bottle in the freezer now. We started making our own bacon. When you make your own bacon at home, you will never buy store bought again.  My wife has made her own yogurt, kefir and other things from raw milk.  We make our own kombucha tea.  If you need a scobie to start your own, hit us up.

We had a bunch of tart cherries and were trying to decide what to do with them. I love tart cherries. A tart cherry pie made with a leaf lard crust is one of the delights of summer.

While trying to figure out what to do with the cherries, I was shocked to find out the US government forced cherry farmers to destroy 30 million pounds of tart cherries. Isn’t this some sort of a crime given the joy and happiness that tart cherries can give people?

It’s just another example of inefficient US government farm policy. Ending subsidies would change how much they grow. If the next President does one thing, tame and get rid of the government agency bureaucracy, they will be the most successful chief executive in American history since Lincoln.

“The food pantry shelves are bare, people going hungry, and here we are dumping millions of pounds of cherries on the ground,” Michigan cherry grower Rob Manigold said of the 2009 incident. That was the same year farmer Leonard Ligon dumped 72,000 pounds of tart cherries along a road outside Traverse City, Michigan, to protest US Department of Agriculture (USDA) regulations on his state’s cherries.

I digress.

We found a recipe for Cherry Bounce. It turns out, our first chief executive, George Washington, liked the stuff so much he carried some around with him.

Here is the recipe. I can tell you from experience it’s really darned good and worth your effort to make

1 ½ quarts (6 cups) whole cherries (sour cherries work best, but any mix of fresh cherries will work)
1 quart rye whiskey
2 cups cane sugar (if using non-sour cherries, reduce to 1 cup of sugar and add 2 ounces of fresh lemon juice)

In a large saucepan, combine the cherries and sugar (and lemon juice, if using) and bring to a simmer over medium heat. Reduce heat to medium-low and continue to simmer for 20 minutes, stirring occasionally. Remove from heat and let cool.

Pour cooled cherry mixture into a large glass jar and add the rye whiskey. Secure the lid, shake to combine and let rest in a cool, dark place for 1 month.

After 1 month, strain into a clean glass jar. If desired, reserve infused cherries for garnishing. The bounce will keep for up to 2 months.

I added a little cinnamon to it, and a couple of cloves. It’s really heavenly.

  • awaldstein

    Nice and thanks

  • Seems appropriate for cold winter nights 🙂

    Next, make your own pasta! or cannoli . Making food from scratch is the way it is supposed to be.

    • We used to make pasta with a hand crank pasta machine. I loved it. I made my own raviolis. However, a bunch of years we went into a low carb mode. The pasta went away. Recently, my wife saw where cooked and cooled pasta is good for gut bacteria and has less of a glycemic effect on your system. Maybe time to pull the pasta machine out of storage.

  • Jeremy Krinn

    I cannot wait to try this. The Rye has some potential for variation. Angel’s Envy has a rye finished in rum barrels..

  • HERE IS AN UPDATE:
    We tasted it. It tastes like tart cherry pie in liquid form. It’s better chilled-and in a cordial glass.