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Subject: Re: Cherry Herring home recipe anyone please? TIA
From: Kent Garber
Posted: Tue Apr 3. 2001, 23:57 UTC
Followup to: "Cherry Herring home recipe anyone please? TIA"  by Alpha  (Tue Apr 3. 2001, 19:30 UTC)
Cherry Liqueur  - from "Cordials from Your Kitchen," by Patti Vargas & Rich 
Gulling. 

This cordial is pretty, piquant, and practically foolproof.  Make it with pie 
cherries for a light colored liqueur, or use dark Bing cherries for a darker 
mellower cordial.  Serve in a stemmed cordial glasses so that you can enjoy 
the beautiful color.

2 cups sugar
1 cup water
1 1/2 pounds fresh cherries with pits, stemmed and washed.
2 1/2 cups 100-proof vodka
1 cup brandy
1 teaspoon lemon zest
1 tablespoon fruit protector

Make a simple syrup by bringing sugar and water to a boil over medium-high 
heat, stirring constantly to prevent scorching.  When clear, remove from heat 
and let stand until just warm.  Cut cherries in half but don't remove pits.  
Put cherries and pits in clean 2-quart container with tight fitting lid.  Pour 
syrup over cherries and add vodka, brandy, lemon zest, and fruit protector.  
Cover and let stand in a cool, dark place for 2 weeks, shaking occasionally to 
prevent clumping of fruit.

Use a fine-mesh strainer to strain out solids.  Discard.  Transfer liqueur to 
clean container, cover, and let stand for 2 to 3 weeks.  Rack or filter 
liqueur into final container such as wine bottle, fruit jar, or decanter.  
Yield: Approximately 1 1/2 quarts.

The character, color, and flavor of a cherry liqueur depend on the type of 
cherries used.  Royal Ann cherries are mellow and golden; sour cherries - also 
called pie cherries - are tart and bright red; burgundy cherries - also called 
Bing cherries - are rich, sweet, and deep red.  For a liqueur with a little 
zing, use pie cherries.  For one with a deep golden color, Royal Gold Liqueur 
will please both your eye and your palate.


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