DIY: Cherry Bounce

This year, Zac & I were assigned the task of bringing cherry bounce for Christmas.

Not pie, not a casserole... not even Christmas candy.  We were asked to bring cherry bounce.

Ask, and we shall deliver.

We've both had the pleasure of eating spiked cherries, but we've never actually made them before.

Let me tell you... it couldn't be easier.

We purchased a frozen 5 lb. pail of red tart pitted cherries, from Seaquist Orchards in Door County.  After letting them thaw for a few days, we got busy:

1. Gather jars/lids, sugar, & cherries 2. Mix 1 c. sugar to 1 lb. cherries 3. It seems like a lot of sugar because... well... it is 4. Grab whatever alcohol you've got laying around the house. Ok, let's be honest here.  You could use top of the shelf whiskey, bourbon, or vodka... but why? 5. Fill the jars about 3/4 full with cherries 6. Fill the rest of the jar with alcohol 7. Fasten with the lid.  If you use a mixture of different alcohols, its a good idear to label the top.  This way you know what you liked & didn't like for the next time around 8. Store upside. Be sure to shake thoroughly every day until the sugar is dissolved
The longer these sit and ferment, the stronger they will be.
They make perfect additions to any & all beverages.  Or... if you're classy like us Wisconsin folk, every time The Packers score a touchdown, everybody eats a cherry.

I hope you had a very cherry Christmas ;)