Bourbon Cherries

These are succulent and decadent. Good over ice cream. Good in sauces. In cocktails. On their own with a spoon and a straw to get every last bit of the boozy syrup.

3 lbs cherries
2 1/4 cup bourbon
3/4 cup Grand Marinier
3/4 cup sugar
3/4 cup water
1 bourbon vanilla bean
pinch of salt



1. Cut the cherries in half and remove the pits.

2. In medium-large sauce pan combine the water, sugar and vanilla bean. Bring to a simmer to dissolve the sugar and allow the bean to infuse for 5 minutes.

3. Add the bourbon, grand marinier and a pinch of salt. Stir to combine then bring back to a boil.

4. Scald 7 half-pint jars. Stuff full of cherries.

5. Pour the hot syrup over the cherries, leaving as best you can 1/4″ headspace. Process for 10 minutes.
These vented quite a bit, so the next time I’ll let them cool slightly in the water before removing them.


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