Cherry Stone Liqueur Recipes

Steps:

• Pit and halve the cherries. As in all vodka recipes, it is important that the flesh of the fruit be somehow exposed.
• Fill a jar with the cherries, but do not pack it. Pour the vodka on top and seal tightly. Leave in a dark place, preferably for at least 2 weeks-or up to 6 months. At the end of that time, open the jar and strain. If you have a very fine-mesh strainer, that will do. If not, use an ordinary strainer lined with a cheesecloth or even a coffee filter. Set the strainer over a large bowl, ideally one from which you'll be able to easily pour afterward. Pour the vodka mixture through the strainer and allow the fruit to sit, seeping liquid, for a good hour or so, stirring a bit and pressing if need be to make the liquid go through.
• Now taste the vodka. Add sugar if you want an after-dinner liqueur, or leave it out if you want something sharper. Pour (or ladle) into a decorative bottle.

Steps:

• Mix vodka, brandy and sugar in a large glass measure or medium mixing bowl; stir well to dissolve.
• Cut each washed cherry slightly to open, leave in pits.
• Place cherries in two sterile, quart wide mouth jars or one larger aging container.
• Pour liquid mixture over cherries; stir and cap with tight lids.
• For the first two weeks, shake jars several times.
• Let age in a cool, dark place for at least 3 months for best flavor.
• Strain off liqueur through a wire mesh strainer and discard cherries.
• Rebottle as desired.
• Liqueur is ready in 3 months.
• VARIATIONS:Almond-Cherry Liqueur: For a more prominent"almond" flavor, pit all or part of the cherries.
• Place cherry pits in a clean cloth and hit with a hammer to break them up slightly.
• Put broken pits and pitted cherries in jars or large container and continue as directed.
• Sugarless Cherry Liqueur: Substitute 1 cup apple juice concentrate, undiluted, for the sugar in the Cherry Liqueur recipe.
• Proceed as directed.
• The"sugars" present will be natural fruit sugars rather than the granulated processed sugars.
• Taste is excellent; aging is the same.

Steps:

• Wash and thouroughly dry the cherry stones. Crush them with a heavy rolling pin and put them in a jar with the brandy. Add the sugar, cover and shake well.
• Leave in a warm place for about 1 month. Strain and pour into sterilized bottles and cork tightly.
• Note: Other stone fruits, one type only or a mixture, can also be made into liqueurs.