BSB Bourbon Soaked Cherries (Brown Sugar Bourbon)

Knowing so many cherry farmers, I ended up with an abundance of cherries this year. I can only eat so many delicious, fresh-picked cherries before my belly tells me I am at my limit, so it got me thinking. What could I do to preserve the remainder of the cherries in my fridge? I usually dehydrate any fruits or veggies I get in bulk, so naturally, I would normally just dehydrate them and save them for an ice cream topper. Not this time! I have created the most delicious, unique preservation of a Washington cherry!

You have heard of bourbon-soaked cherries, but you have never heard of Brown Sugar Bourbon-soaked cherries! These are a perfect garnishment for your Manhattan, your neat bourbon or they could just be eaten as a delicious snack with a whack!

What you need:

Bottle of BSB Bourbon (Brown Sugar Bourbon). 1 cup for the recipe, the remainder for sipping while cooking.

6 ice cubes in a rocks glass (for sipping your BSB)

1 pound Washington grown cherries, pitted and destemmed (I used Bing and Rainer)

1/2 cup Brown sugar

1/2 cup of water

1 teaspoon vanilla extract

1 cinnamon stick

1 orange peel (1 strip from large orange)

Over medium/heat-high heat stir in your water, sugar, and vanilla, stir until mixed and sugar is melted. Continue with heat and stir in the cinnamon stick and orange peel and mix to a simmer. Reduce heat to medium-low and simmer for an additional 10 minutes. Remove from heat and strain the cinnamon stick and orange peel from the mix. Slowly stir in the magic... stirring constantly, mix in your BSB.

I used two quart jars, one quart for my Bing Cherries and one quart for my Rainer Cherries. Split the BSB bourbon mixture and evenly pour over both quarts of cherries. Allow the mixture to cool to room temperature. Once cooled, shake and refrigerate! It will be EXTREMELY hard but you will need to leave them to refrigerate for three days! You then have up to three months to enjoy this fabulous treat!