Cherry Bounce
Note: This recipe uses cherry juice from the Baked Cherry Jam Recipe
adapted from Eugenia Bone’s The Kitchen Ecosystem
Yield: 1 1/2 Cups or 12 ounces
one recipe baked cherry jam (see May 18, 2016 post)
1/4 cup rum
1/4 cup inexpensive Armagnac or brandy
1/4 cup water
1 sterilized pint jar
Carefully pour all the liquid off the baked cherry jam. It may be easier to place baked cherries and their liquid in a strainer set over a bowl. Once cherries are very well drained, pour juice into sterilized jar.
Add rum, Armagnac or brandy, and water to jar. Stir. Cover with lid.
Cherry bounce keeps indefinitely in the refrigerator.
Serve with sparkling water, neat, over ice, or with vodka.