I love cherries in all forms but especially cocktail cherries. Ages ago, I started making my own and while it’s been a while since I’ve mentioned it here, I have perfected my method recipe to make it easier, so it’s time to share again.
I make enough to last the year for me and have some to give away. A bottle of whiskey makes 5 to 6 500ml jars. I start off with 2kg of cherries but more than a few of them get eaten on the way, so I would estimate that just under 1.5kg made it into the jars! I give you the recipe per 500g of cherries and you can scale up as needed
- Cinnamon stick
- Cointreau or triple sec
- Wash your cherries and destalk them.
- Dry and discard any that are spotty or mouldy or openly split.
- Stuff your cherries into the sterilised jars with half a cinnamon stick and a clove
- In a pan add 1 cup of whiskey, three tablespoons of Cointreau, half a cup of sugar, half a cup of water and a grating of nutmeg.
- Heat until the pan until the sugar has dissolved and then pour into the jars until the cherries are covered.
- Put the lids on the jars and then leave in a dark cupboard for 6 weeks.
I find that the cherries keep without any problems in the cupboard for at least a year (they don’t last the year) and while I tend to hot water bath tomatoes, I don’t do that to these or to jam. I do keep them in the fridge once I’ve opened them though. If you are worried about hygiene you should keep them in the fridge and use them within 3 months. Alternatively there is a recipe on Foodie with Family that does something similar and has canning instructions.
Once the cherries are done, I either make a syrup from the juice by adding a bit more sugar and boiling it down or I make a drink with it and soda water.