Cherry Bounce

“Smooth and with the fragrant flavour of sweet cherries, this homemade cherry bounce makes a wonderful holiday gift. For an additional treat, the drained cherries are delicious over vanilla ice cream.” —Matt Warren, Mequon, Wisconsin

Cherry BouncePhoto: Taste of Home
Servings Prep Time Cook Time
5-1/4cups 5minutes 25minutes + standing
Servings Prep Time
5-1/4cups 5minutes
Cook Time
25minutes + standing
Portions: cups
Portions: cups
  1. Place cherries in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until soft. Strain juice through a cheesecloth-lined colander; divide cherries among six 1-pint jars.
  2. Return 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.
  3. Stir in rum and brandy; pour syrup into bottles over cherries. Cover and let stand for at least 1 month, stirring every week. Store in a cool, dry place up to 3 months.
Recipe Notes

Nutrition Facts
1-1/2 ounces: 160 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 28g carbohydrate (26g sugars, 2g fibre), 1g protein.