Moonshine + cherries pretty much encompasses it. I wanted to preserve sour cherries in something that had a really high proof and little flavor. Having no vodka on hand, I turned to my husband's stash of white lightening. —Hilarybee
about a quart
Grain Alcohol (variously known as moonshine, white lightening, kentucky death, bath tub mash etc)
Super Fine Cane Sugar
Sour Cherries, Pitted
In This Recipe
Combine the pitted cherries and the sugar in a non-reactive mixing bowl. Allow to macerate for about an hour.
Drain off any excess liquid from the cherries. Combine the cherries with the booze in a large mason jar- but you could use several small jars or another vessel of your choice.
Allow to sit in a cool, dark place. If the goal is boozy cherries, don't let the mixture sit more than a week. But if you let them go for longer, the liqueur will take on a deep cherry flavor.
Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love.
You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on thistleconfections.com