5 Ingredients or Fewer

Door County Cherry Bounce

June 21, 2010
4 Ratings
  • Makes 2 quarts
Author Notes

Typically made with Door County cherries, this simple recipe mellows for about three months or until the cherries "bounce," making it ideal to serve over the holidays. While the liqueur is delicious on its own, the cherries are even better over ice cream! —Nori

What You'll Need
  • 1 quart Door County (sour) cherries
  • 4 cups sugar
  • 1 quart liquor of your choice - rum, vodka, etc.
  1. Rinse and drain cherries. Remove stems but do not remove cherry pits. Divide into two clean quart jars.
  2. Divide sugar and liquor into jars with cherries.
  3. Place lids on jars and tighten gently but these do not need to be sealed. Put jars in dark place and ignore until Thanksgiving or so.
  4. Cherry Bounce is a beautiful red color and ready to drink when the cherries 'bounce.'

See what other Food52ers are saying.

  • AntoniaJames
  • Vickie

2 Reviews

Vickie August 9, 2017
I made these yesterday, and they have now begun their 3-4 month sitting period! Just one question, though: the sugar has not dissolved yet, and is sitting in a layer at the bottom of the jar. Will the sugar dissolve over the 3-4 month waiting period, or will I need to pour/spoon off the liquor and cherries from the layer of sugar?
AntoniaJames June 21, 2010
Mmmm, yummmm. Definitely making 2 quarts of this next Sunday (market day for me). Haven't seen sour cherries here, though. May go with the Rainiers, as the local organic ones are rather tart. ;o)