Cooking Recipe Cherry Bounce
Recipe Ingredients
-Sue Woodward
FOODS OF THE HUDSON
5 lb
Sweet cherries
1 qt
Rum
Brown sugar
Directions
Wash and stem cherries. Crush them between your fingers. Pour the
rum over them and let them stand 1 week. Stir them every day. After 1
week, strain them into a bottle or screwtop jar that has been rinsed
with boiling water. Measure the juice, and add sugar in proportion -
for every gallon (see Sue's note) of juice, add 3/4 lb. brown sugar.
Allow the Bounce to stand 6 weeks before serving. I keep it in the
refrigerator, it is very nice cold or poured over ice cubes.
Sue's note - as written in the cookbook, it does say "for every
gallon" - perhaps they meant quart?
Author: Peter G. Rose