Yes, this is a big batch of cherries and a canning recipe. You are going to want to have these on hand for the holidays.

Serve Bourbon Cherries over Ice Cream, Pork Tenderloin Sliders or add to an Old Fashioned Cocktail. We love using 1792 or French Oaked Maker’s Mark #46 for this recipe, but you can use your favorite.

Bonus Recipe:

Chocolate Cherry Brownies – Choose your favorite brownie mix and replace the typical 1/4 cup water with an equal amount of bourbon cherry juice and add some cherries. Bake according to directions on box.

Ingredients:

5 lbs cherries

1 c sugar

1 c water

1/2 c bottled lemon juice

1 1/4 c Bourbon

Stem, rinse, drain and pit cherries.

Combine sugar, water and lemon juice in a large sauce pan. Bring to a boil, stirring until sugar dissolves. Reduce heat, add cherries and simmer until heated throughout. Remove from heat and stir in bourbon.

Canning Instructions:

Pack hot cherries into hot pint jars leaving a 1/2 inch headspace. Ladle hot syrup over cherries, leaving a 1/2 inch headspace. Remove air bubbles, wipe rim, center lid, apply band and tighten fingertip tight.

Bring water bath to a rolling boil and process 10 minutes. Turn off heat, remove lid and let stand 5 minutes.