Sour Cherry Cordials Recipes

Steps:

• Place cherries in a small bowl; add brandy. Cover and freeze for at least 3 hours., Place chocolate chips in a small heavy saucepan. Cook over low heat until chips begin to melt. Remove from the heat; stir. Return to the heat; cook just until melted. Immediately remove from the heat; stir until smooth., Pat cherries dry. Holding onto the stems, dip cherries into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate for 10 minutes or until firm. Store in an airtight container in the refrigerator.

Steps:

• Put the cherries into a 1-quart Mason jar, and cover with the sugar.
• Seal the jar and shake it several times, until the cherries are well coated with sugar.
• Add the vodka, reseal, and shake the jar a few more times to mix.
• Set aside in a cool, dark place for 4 weeks.
• Strain the mixture through a fine sieve into a 4-cup glass measuring cup.
• If desired, transfer the liqueur to a decanter.
• The Sour Cherry Vodka should be ready to drink immediately and has a shelf life of 2 to 3 months.

Steps:

• In a large mixing bowl, cream butter and sugar till soft and fluffy.
• Blend in milk and flavorings.
• Shape mixture into half-inch balls and press a cherry (MAKE SURE THEY ARE NOT WET) into center of each ball or mold mixture around each cherry.
• Place on wax paper and refrigerate till ready to dip in chocolate.
• • To Dip: Melt parafin and chocolate chips and dip.

Steps:

• Wash and remove the stems from the cherries.
• Place a layer of cherries in a 4-quart jar and cover with a ½ inch layer of sugar.
• Continue layering cherries and sugar in this manner, ending with sugar.
• Add the spices and vodka.
• Seal jar.
• Place in a spot that receives the most sunlight during the day.
• Leave to macerate for 4 weeks.
• Add the brandy.
• Seal tightly and let stand another 2 weeks, shaking every so often.
• Strain into another bottle.
• Discard spices.
• Put cherries back in the bottle.
• Store in a cool, dark place.
• To serve: Pour into your pretties liqueur glass (the liqueur is ruby-red) and add 1-2 cherries to each glass.

Steps:

• Bring cherries, sugar, wine, lemon juice, and salt to a gentle simmer over medium-low heat, stirring to dissolve sugar. Cook for 4 minutes. Using a slotted spoon, transfer cherries to a bowl. Raise heat to medium-high, and cook until mixture is syrupy, about 5 minutes. Let cool completely. Return cherries to syrup. (Cherries in syrup can be refrigerated in an airtight container for up to 1 month.)
• Fill 8 glasses with ice. Pour 2 tablespoons gin and 2 tablespoons syrup into each glass, and add 5 cherries. Divide seltzer among glasses (1/4 cup plus 2 tablespoons each). Garnish with fresh cherries and lemon zest strips, if desired. Serve immediately.