The objective, as I understand it, is to infuse the cherries with the alcohol and sugar.

But although the liqueur is lagniappe, I'd certainly prefer cherry-flavored cordial to cooked down syrup.

Dave
Could the container be too small and with fermintation start to overflow.
Paulette

Time for an update.

I am using two sizes of containers, quart Mason jars, sealed using a Trilla Food Saver, and pint glass jars, sealed with rubber gaskets and a glass clamp lid.

I followed the original recipe, stored the jars in a cool dark place, and have had no leaks, overflows, or fermantation. The cherries have changed color to a redish pink.

Only four more months.

paulette wrote:Dave
Could the container be too small and with fermintation start to overflow.
Paulette

Paulette,

Sorry I missed this question of yours.

The container seems big enough and there is no evident fermentation.

I checked them last weekend (about 30 days into my science experiment), and the cheeries were already turning a rich magenta, they tasted great (sharpness of vodka, mixed with sweetness), and I detected no off flavors.

David

Similar project. I have a jar of black currents marinating in vodka to be turned into cassis in November just in time for the holidays to make the very festive Kir Royales.

Has anyone tried the cherry/vodka yet?

I am not well known for patience, and everytime I go into the closet where I have mine stored, I get the desire to give them a try. If you do open the jar, can you reseal it, without a loss of quality down the road?

sabersix wrote:Has anyone tried the cherry/vodka yet?

I am not well known for patience, and everytime I go into the closet where I have mine stored, I get the desire to give them a try. If you do open the jar, can you reseal it, without a loss of quality down the road?

I tried mine recently -- they are getting beautiful, tight and magenta, like the cherries at Matchbox. I don't believe opening them should make any difference, but I defer to the experts.

Hammond

I put a bunch up , and some small plums too. (Interesting to see how the plums will go.) I took a peek recently and they don't look ready to me.

Well poop... I guess I will have to wait for Christmas.

I just did a pre-holiday check of the cherries.

Wow.

The cherries had shrunk even more in size and intensified even more in flavor, dimmed and deepened in color.

The liquor -- a deep, purply claret-looking red -- is excellent; amazing what a few pounds of fruit can do to a cheap vodka.

Next year, I will fill a bigger container.

Hammond

Wow, these sound amazing!! I may have to add this to my current holiday long term planning. Right now, I just cure my own olives and marinate them...

Can I request that next year someone post a reminder about this again?

Hi Christine,

Would care to post a seperate thread advising how your cure and marinate your own olives.

Thanks!

Regards,

I have also put up a few large crocks of cherries, I did one gallon in vodka and one gallon in cheap brandy. My brother in law has a friend in MI who grows cherries and he brought me ten pounds. And i had a lot of brandy on hand so.... As the time approaches to enjoy these beauties I am curious as to how one might package these for gift giving. I think the brandied ones would be well received by Manhattan drinkers. Just curious about other's ideas.

Wow, this made me think of what's been lurking in my closet for some time. Pickled cherries - not booze, vinegar, a very similar treatment.

But they're from July 2004!!!! They were served before dinner last Christmas and although people didn't hate them and found them interesting, they didn't really go.

And the scarier one - pitted Montmorency cherries in sugar - in the fridge since July 2005. Found them two days ago, they're delicious, no mold, and I didn't get sick.....

Is it that easy to preserve cherries??

Nancy

When you make these wonderful boozy cherries in say August, and they're ready in, say December, would you transfer them (with the liquid) to smaller jars to give as gifts or just make loads of big jars?