cherry bounce recipe martha washington
In a large saucepan combine the cherries and sugar and lemon juice if using and bring to a simmer over medium heat. Door County Cherry Bounce Recipe.
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Put the cherry mixture into a 2 quart sealable mason jar.
. It calls for 10 to 11 pounds of fresh sour cherries preferably Morello sugar cinnamon sticks whole cloves nutmeg and 4 cups of brandy. It was a recipe for Cherry Bounce a homemade cherry liqueur that was one of George Washingtons favorite drinks. In her diary martha washington recorded a recipe for making a large batch of cherry bounce.
In a 1-gallon glass jar or glass container with a lid combine the juice with the brandy and sugar. Cherry bounce is best served with a story so next year start a new tradition by picking fresh Door County cherries in late July during pick-your-own season. Remove from heat and let cool.
Reduce heat to medium-low and continue to simmer for 20 minutes stirring occasionally. Our Cherry Bounce Recipe. Best known a Southern side and possibly Native American.
News Corp is a global diversified media and information services company focused on creating and distributing authoritative and engaging content and other products and services. He liked it so much that he took it along with him on trips and often served it to guests at Mount Vernon. Heres Martha Washingtons Cherry Bounce Recipe.
The Mount Vernon website has posted a number of recipes from Martha Washington including her recipe for Cherry Bounce. Pierce each cherry with a knife in one or two places to allow the booze to soak in. Put the cherries and sugar mixture in a large sealable jar.
Strain the juice through a large fine-mesh strainer pressing the. Bring 2 cups of the juice to a simmer over medium heat. Among the papers of Martha Washington was found a memo written on her husbands stationary.
Do not boil. Knowing any version of this legend to be nothing more than a tall tale the cooks at woodville made their own version of martha washingtons cherry bounce recipe. The Mount Vernon website is.
It stands at a crossroads between cornbread and casserole. Then get a friend to join you in making a variety of bounce. Take 2 pounds of cherries halve them and take out the pits.
A bottle of Cherry Bounce was made with rye whiskey and another bottle was made with brandy. Allow to ferment in sealed container for 3 weeks to 6 months. Strain and decant into a bottle.
Mash the cherries with a wooden spoon and sprinkle a liberal quantity of sugar over them to aid with the maceration of the cherries. Extract the Juice of 20 pounds of well ripend Morrella Cherrys Add to this 10 quarts of Old French brandy and sweeten it with White Sugar to your tasteTo 5 Gallons of this mixture add one ounce of Spice Such as Cinnamon Cloves and Nutmegs of each an Equal quantity Slightly bruisd and a. Pour cooled cherry mixture into a large glass jar and add the rye whiskey.
Spoon bread is comfort food perfection its irresistibly soft moist and carbohydrate-laden enough to elicit a nice warm nap. Mash cherries to extract as much juice as possible. Add 1 bottle of French brandy rye whiskey or bourbon.
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