Recipe for George Washington’s Cherry Bounce | Almanac.com

Step 1

Note: The recipe lists fresh cherries

Step 2

but you can also buy jars of preserved cherries

Step 3

specifically 3 jars (1 pound

Step 4

9 ounces)

Step 5

preferably Morello cherries. Or if jarred cherries are not available

Step 6

thawed pie cherries can be substituted.Mash cherries to extract as much juice as possible. Strain the juice through a large fine-mesh strainer

Step 7

pressing the fruit with a sturdy spoon. You should have about 8 cups. (Keep the mashed cherries; don’t throw them out!).  Note: If using jarred cherries

Step 8

drain the fruit and set the juice aside before halving and mashing the cherries. Add any pressed juice to the reserved jarred juice.In a 1-gallon glass jar (or glass container) with a lid

Step 9

combine the juice with the brandy and sugar.  Stir to dissolve the sugar. Cover and set aside in the refrigerator for 24 hours

Step 10

occasionally stirring or carefully shaking the jar.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

Step 11

cloves

Step 12

and nutmeg. Cover and simmer for five minutes; remove from heat and set aside to cool to room temperature. Strain

Step 13

and discard the spices.Stir the spiced juice back into the 1-gallon glass jar with the reserved sweetened juice.Cover loosely with the lid

Step 14

and set aside for at least 2 weeks before serving

Step 15

occasionally shaking the jar with care.Serve at room temperature in small cordial or wine glasses. Store extra in fridge.