Martha Washington Cherry Bounce Recipe

Cherry Bounce · George Washington's Mount Vernon

WebThis recipe is a modern adaptation of the 18th-century original. It was created by culinary historian Nancy Carter Crump for the …

Servings: 31. Pit the cherries, cut them in half, and put them in a large bowl. Using a potato masher, carefully mash the fruit to extract as much juice as possible. Strain the juice through a large fine-mesh strainer, pressing the fruit with a sturdy spoon. You should have about 8 cups. Reserve the mashed cherries in the freezer or refrigerator for later use. If using jarred cherries, drain the fruit and set the juice aside before halving and mashing the cherries. Add any pressed juice to the reserved juice.
2. In a lidded 1-gallon glass jar, combine the juice with the brandy and sugar, stirring to dissolve the sugar. Cover with the lid, and set aside in the refrigerator for 24 hours, occasionally stirring or carefully shaking the jar.
3. Bring 2 cups of the juice to a simmer over medium heat. Taste the sweetened juice and add more sugar, if desired. Stir in the cinnamon sticks, cloves, and nutmeg, then cover and simmer for about 5 minutes. Remove from the heat, and set aside to cool at room temperature. Strain and discard the spices.
4. Stir the spiced juice back into the 1-gallon glass jar with the reserved sweetened juice. Cover loosely with the lid and set aside for at least 2 weeks before serving, occasionally shaking the jar with care.

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Cherry Bounce Liqueur Recipe Food.com

Web3⁄4 lb dark raisin 1 cup brown sugar 2 allspice berries 3 whole cloves 750 ml brandy 750 ml rum directions Thoroughly clean a 2 quart container with a secure lid. I use an apple …

1. Thoroughly clean a 2 quart container with a secure lid. I use an apple cider jug that has been cleaned very well.
2. Clean and stem cherries, if using fresh cherries. Thaw if using frozen.
3. Crush cherries a bit to release flavor, keeping all juice and adding to container.
4. Place remaining ingredients in container.

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Cherry Bounce Feast + West

WebCherry Bounce Whiskey Yield: 1 quart Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Based on …

1. Wash cherries and pat dry with a paper towel. Discard any with major bad spots. Pit the cherries and remove stems.
2. In a large saucepan, combine cherries, sugar and lemon juice. Stirring occasionally with a wooden spoon, bring to a simmer over medium heat.
3. Still stirring occasionally, reduce heat to medium-low and continue to simmer for 20 minutes. Remove from heat and let cool completely.
4. Divide cooled cherry mixture (including cherries) into 2 clean quart-size glass jars. Add whiskey.

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When Cherries Are Ripe, Make Cherry Bounce

WebEarly British recipes use a brandy base, a White House recipe from the 1880s (Martha Washington’s personal archives included notes on it) calls for “good …

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Cherry Bounce Recipe Bunsen Burner Bakery

WebInstructions. Add all ingredients to a clean 2 quart jar (or divide evenly among multiple smaller jars). Shake several times to start to dissolve sugar. Store in a cool, dark place for 2 to 6+ months before straining out …

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Cherry Bounce Recipe: How to Make It Taste of Home

WebReturn juice to saucepan; add sugar and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a large bowl; cool completely. Stir in rum and brandy; pour syrup into bottles …

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Recipe for George Washington’s Cherry Bounce

WebIf you wish to simplify the Washington recipe (listed below), just put 2 cups pitted tart cherries (such as Door County cherries) in a clean, 1-quart glass jar. Add 1/3 cup sugar. …

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Cherry Bounce Recipe Martha Stewart

WebDirections Step 1 Using the tip of a sharp knife, pierce 2 to 3 holes in each fresh cherry, then place in a large crock or jar with a tight-fitting lid. Pour in rum and stir to combine, pressing lightly on cherries to release some …

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Martha’s tart cherry bounce and pie – Dextelicious Life

WebBring 3 cups of the cherry liquid to boil in a small saucepan with the cinnamon, cloves, and nutmeg. Stir and simmer the juice for 5 minutes, then remove …

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Cherry Bounce The Washington Post

WebDirections Pierce each cherry with the tip of a knife in one or two places. Combine the sugar and 1 cup of the liquor in the half-gallon jar; shake well to dissolve …

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Martha Washington’s Cherry Bounce Recipe WSJ

WebMartha Washington’s Cherry Bounce Recipe - WSJ About WSJ News Corp is a global, diversified media and information services company focused on …

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Recipes · George Washington's Mount Vernon

WebRecipes from the Mount Vernon Inn. Calendar Map Shop Restaurant Ways To Give. Asked Questions Accessibility Group Reservations Washington, D.C. Metro Area. Plan …

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Kitchen Riffs: The Cherry Bounce Cocktail

WebMartha Washington’s recipe for cherry bounce calls for extracting the juice of 20 pounds of ripe morello cherries. Add the juice to 10 quarts of French brandy, then …

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Door County Cherry Bounce Allrecipes

WebPut cherries in a clean, 1-quart glass jar; add sugar. Fill the rest of the jar with vodka. Place lid on jar and shake. Store jar in a cool, dark area for 1 to 4 months, shaking jar occasionally.

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Homemade Cherry Bounce Imbibe Magazine

Web1 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 …

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Chokecherry Bounce: a Rye Cocktail Backyard Forager

WebCombine the chokecherries and sugar in a saucepan, and bring them to a simmer. Reduce the heat and keep the fruit just barely simmering, then allow it to cook …

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