Make Cherry Liqueur before it’s too late!

An interesting recipe for Cherry Liqueur just came my way via Annie Samuelian Alexanian. I’m in a hurry to post this because the cherry’s peak season is just about over. So rush to the market while fresh cherries are still available!

Photo from stumptownsavoury.com


In order to make cherry liqueur, start with the best cherries you can find, add the necessary ingredients, and let it ferment so that it will be ready to serve by Christmas.
Annie says:
“For one kilogram( 2.2 lbs.) of cherries, (I use the) same amount of sugar. I use whole cherries stems removed. I add half bottle of gin and half bottle of arak (it’s like vodka with anise flavor) adding whole cloves and cinnamon sticks. I keep the jar for several months,@ xmas time it’s ready to be served after being chilled in the fridge.”


Clarification: When Annie says she keeps the cherry mixture in the jar for several months, the jar is kept at room temperature. Once opened, keep the jar in the refrigerator.


While you’re at it, look for sour cherries and try the recipe for sour cherry preserves, too.

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7 Comments

  1. Anonymous August 11, 2011 at 3:00 pm

    Amazing! Sounds yummy.

    Ani

    Reply
  2. Anonymous August 14, 2011 at 2:14 am

    Would you refer to this as "Vishnovka"?

    Reply
  3. Sonia Rumzi August 29, 2011 at 8:52 pm

    My grandmother Varthui Berberian used to make Cherry Liqueur. She used the same recipe but kept the stems on for holding the cherries when eating. I am thrilled to see it here. Shat hamove. Delicious! I have made it for Xmas presents in the past.

    Reply
  4. Robyn August 30, 2011 at 12:02 am

    Sonia,
    I love your grandmother's idea of keeping the stems on the cherries- very smart!

    Reply
  5. Ani January 4, 2012 at 3:14 pm

    Should this be made with sour cherries (vishne, for Bolsetsis), or with a particular variety of cherry?

    Reply
  6. Robyn January 4, 2012 at 8:41 pm

    Ani, Sour cherries seem to be the recommended cherry for this recipe.

    Reply

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