I've wanted to make my own cherry cordial for the longest time, so when it was time to get started on our 12 Days of Edible Gifts, I knew exactly what I'd be making. For those of you who aren't familiar with cherry bounce, it's nothing new. It's rather old, in fact — colonialists and pilgrims were known to drink it, and Martha Washington famously recorded her recipe for cherry bounce, which she served during the holidays and other special occasions. 
This after-dinner libation, which is made by steeping cherries and sugar in brandy, rum, and sometimes whiskey, originated in the Northeast but has since spread across the country. Today, it can be found everywhere from the woodlands of rural Louisiana to Michigan cherry-growing country. With its spiced, black fruit notes, cherry bounce is a sweet after-dinner digestif — and an even lovelier handmade gift. Make it this holiday when you read more.
Adapted from Gourmet
Ingredients
4 pounds frozen Bing cherries, thawed (you can also use fresh cherries when in season, and stone them)
2 cups sugar
1/4 teaspoon ground mace
1/4 teaspoon ground allspice
1 cup brandy
1 cup rum
Special equipment: Fine sieve and/or cheesecloth
Directions
- Cook cherries in a double boiler until they are very soft.
- Strain the juice (I strained it twice, the first time with a sieve and the second time with some cheesecloth), and measure it. For each quart of juice add 2 cups sugar and 1/4 teaspoon each of ground mace and ground allspice.
- Simmer the mixture, skimming it frequently, until the scum ceases to rise.
- Cool the syrup and measure it. For each quart of syrup add 1 cup each of brandy and rum. Store the cordial in bottles. Serve the cherry bounce as an after-dinner liqueur.
Makes 6 cups.
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Anne Weyburn
Debut
Temperley London
This sounds delicious!
1I really want to try this!
2This sounds utterly delicious! I wonder, would it turn out alright with other types of fruit? A blackberry or blackcurrant version sounds delicious ..
3Sounds yummy.
4Yummy! Does this need to be refrigerated?
5Suziryder, yes, I would refrigerate it if it won't be completely consumed within a few weeks.
6Wow. This sounds pretty awesome. And I know just the person who may like this. My Papa!
7I have never heard of cherry bounce. I bet it would be good in cocktails.
8So glad this turned out well for you!
I will definitely try this again next summer,
when the fresh cherries are in season again. 
9whenever I see a cordial recipe I always think of Anne of Green Gables, one of my favorite childhood books and how Anne got her friend drunk on cordial. It sounded so yummy!
10I just finished making this and it really is fabulous. I had to use morello cherries and I ended up getting only about a pint of juice, but I'm going to use the smaller amount as an excuse not to give any away and to keep it all for me!
11Hi
I made it this week and it was delicious. I actually used some to flavor my cheesecake. I mixed a few tablespoons w/ raspberry jam and swirled it in my cheesecake before baking.
12@Anonymous - Same! I am actually going to make this and give it as gifts for Christmas just because of the Anne of Green Gables nostalgia.
13Somehow I missed this, too bad, but I'm gonna make it soon. It sounds delish and I've never heard of it.
14YUM!
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