Boozy Cherries

 

What is it about fruit and booze that just screams the holidays? Honestly, it may seem strange, but it’s true. At no other time of the year am I as keen on soaking fruit in alcohol than I am around the holidays. If you feel the same and are looking for a tantalizing new recipe, you’ll find one in Abrams’ new release, Arty Parties, An Entertaining Cookbook by Julia Sherman, creator of the charmingly cute Salad for President.

If you are one of those people who pounce on cherries as soon as they’re available in the summer and freeze them, I hope you froze at least one and a half pounds of sour cherries in order to make this delicious treat. They last in the fridge up to a year, and make mixed drinks, ice cream sundaes, and Sunday morning pancakes extra special when topped with one of these. If not, I tried it with well-dried frozen cherries, with good results.

Boozy Cherries

1½ lb. sour cherries
1½ c. light brown sugar
6 whole cloves
1 t. black peppercorns
1 cinnamon stick
2 whole star anise
1 large strip orange zest
1 c. vodka

Wash the cherries thoroughly, leaving attached stems in tact and removing any loose stems from the bunch. Pack half of the cherries into a large glass mason jar, being careful not to squish them.

In a saucepan, combine the sugar, 1½ cups of water, cloves, peppercorns, cinnamon, star anise, and orange zest. Bring to a boil, then lower to a simmer and cook for 45 minutes until reduced by half. Remove from the heat and allow to cool for 15 minutes.

Add the vodka to the cold syrup. Pour the mixture over the cherries to just cover (spices and zest included). Fill the jar with the remaining cherries and top off with the hot liquid. Allow to cool, then seal and refrigerate. The cherries will be ready to eat after two weeks.

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 Disclaimer: I received a complementary copy of Arty Parties from Abrams books as a member of their 20 21–22 Abrams Dinner Party.