Stir again at least once a week for 3-4 weeks. I am going to use canned cherries so i wont need syrup just alcohol. Do you put the cherries back in it? Set aside until it cools. It might change in color after a while but it won’t go bad. Mix everything up and after a month strain it again and bottle it up. Allfoodrecipes I am very interested in making a strawberry liqueur. Depending on the sweetness of the fruits you might have to adjust the sugar to fruit ratio. i did it Nanking cherry is not the same thing as a cherry. Hi Roxy ,I’ll start by saying you’ve got some cool stuff on your page ,and I love reading your recipes. If you’re not into sour cherries or you can’t find them easily, you can choose any other type of flavor from sweet cherry, blackberry, blueberry or raspberry to apricot, lemon and orange. I would love the correct ratios, if you have them. by When you're buying cherry liqueur, you have to pay attention or you may end up with the wrong thing. When you said you could continue to infuse everything for 5 to 6 weeks, did you mean you can leave the cherries in or do you need to strain the liqueur and then let it set in the jars for the additional time? Love your recipe! Many thanks. Thx! i was under the impression that you shouldn’t add the vodka at the beginning with the fruit and sugar because it will impede the fermentation process…can you let me know your thoughts on this? Place a layer of sour cherries in the bottom followed by a layer of sugar another one of sour cherries and so on. We had a bumper crop of delicious Bing cherries one year ago, and I researched many different cherry liqueur recipes. Your recipe is probably the best looking and the easiest one Ive come across! The next day, add sugar along with whole cloves and ground cloves. If you enjoy sweet, and natural, liqueurs try your hand at making your own cherry liqueur this season. The uniquely flavored liqueur which results from this process is a favorite for using in many cake and confectionery recipes including the celebrated German dessert Black Forest cake. And not sure if it’s noticeable, but by day 7 the liqueur becomes darker in color. I just thought I’d mention it. Strain the liquid and pour it into the bottles through the funnel. Pour the water and alcohol over and cover the jar. And also what do you think of putting in a single stick of cinnamon? The liqueur should mellow for at least 4 months before drinking, preferably for 8 months. Thank you! } I have been making sweet cherry liqueur for many years now and then extended the process to grapes to make port. Keep both in a cool environment but not a refrigerator. 10 Secret Room Ideas You Wanted Since Childhood, 15 Awesome Outdoor Bench Projects You Can Build at Home, 15 Awesome Whole Pallet DIY Projects (No Disassembly Required! I don’t use any special bottles, I kept mine in jars covered with a lid. Instead, make a simple syrup of two parts sugar to one part water. Also If you have any recipes for cherry cider that would just be great , After all the sugar is melted I put the bottle away for 6 months. Add the sugar and stir well and pop in the cinnamon stick. Having said that, we actually do review and go through each of the products and services we recommend to you, we don’t just promote anything and everything. _g1.setAttribute('src', _g1.getAttribute('data-src') ); Hi Omotayo, If you wish to make a liqueur with a stronger hint of almond flavor you should pit 1/3 of the cherries, brake them with a hammer, and add the broken piths together with pitted cherries and whole cherries when making the liqueur. Mari. You don’t need to refrigerate it. In order to be 100% transparent we would like to let you know that for most of the products or services we recommend we receive an affiliate commission for each recommendation. 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