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.
Just in time for soup season, Christine Datian offers The Armenian Kitchen her recipe for…
I don’t know about you, but in our family, we’re all about tradition when…
It’s that time of year again! St. Sarkis Day, the moveable feast day on the…
Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…
With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…
My family and I had the distinct honor of meeting George Mardikian at his restaurant,…
This website uses cookies. find out more.
View Comments
Amazing! Sounds yummy.
Ani
Would you refer to this as "Vishnovka"?
Vishnovka? Could be. Check out this link:
http://forums.nicoclub.com/making-a-drink-i-got-the-recipe-for-guignolet-t371887.html
A recipe is offered. More importantly,read the comment at the bottom of it to see the Armenian connection!
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.
Sonia,
I love your grandmother's idea of keeping the stems on the cherries- very smart!
Should this be made with sour cherries (vishne, for Bolsetsis), or with a particular variety of cherry?
Ani, Sour cherries seem to be the recommended cherry for this recipe.
Where would I be ablate buy sour cherries? I live in California and I know there are Armenian markets in LA, but I've never specifically seen sour cherries. Can I make it with regular cherries?
Hi Bianca, If you use regular cherries, you should reduce the amount of sugar in the recipe as these cherries are considerably sweeter than sour cherries. As I don't live in or near CA, I wouldn't know where sour cherries can be purchased. You might want to ask a local grocer.