Cherry Bounce

Ingredients

• enough water to cover them
• half a gallon or more of French brandy
• 2 pounds of loaf sugar
• 1 gallon of cherry juice

Method

1. 1

   Wash cherries and boil them in enough water to cover.

2. 2

   Strain through a colander and then through a flannel cloth.

3. 3

   Cool the juice, then add brandy and sugar.

4. 4

   Boil spices (cinnamon, allspice, cloves) in a little of the mixture and add to the whole.

5. 5

   Add sugar while the juice is hot, but add brandy when cool.

6. 6

   Bottle and seal tightly.

As published

This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 25. The excerpt below is the record exactly as published.

Cherry Bounce, 1848.' " — " Colonel Carter of Cartersville." CHERRY BOUNCE {Weldon) Wash the cherries, put them in a porcelain kettle with enough water to cover them. Let them come to a boil, then strain cherries through a colander, then strain juice through 102 Weldon a flannel cloth (white). Let it cool. Add half a gallon or more of French brandy to i gallon of cherry juice and 2 pounds of loaf sugar

Cook this with the app: pantry check, scaling, and the assistant.