COLONIAL CHERRY BOUNCE

By BobD

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Ingredients

4 POUNDS BING CHERRIES

Details

Adapted from gourmet.com

Preparation

Step 1

Stone 4 pounds Bing cherries and cook them in a double boiler until they are very soft.

Strain the juice and measure it.

For each quart of juice add 2 cups sugar and 1/4 teaspoon each of ground mace and ground allspice.

Simmer the mixture, skimming it frequently, until the scum ceases to rise.

Cool the syrup and measure it.

For each quart of syrup add 1 cup each of brandy and rum.

Store the cordial in bottles.

Serve the cherry bounce as an after-dinner liqueur.