Bourbon Candied Cherries

Bourbon Candied Cherries Recipe
Photo: José Picayo; Styling: Michele Faro
The taste of a Manhattan in a fruit snack! Serve the cherries as a fun party nibble, or use in cocktails. Don't toss the soaking liquid--stir it into cocktails, or drizzle over ice cream or pound cake. The cherries taste best after soaking at least three days (we loved them after six days), and they will keep in the refrigerator for up to two weeks.

Yield:

Serves 12 (serving size: about 5 cherries and about 2 tablespoons soaking liquid)

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 72 Hours

Nutritional Information

Calories 119
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.6 g
Carbohydrate 25.3 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 0.0 mg
Calcium 7 mg

Ingredients

1 1/2 pounds fresh Bing cherries with stems
1 cup sugar
1/3 cup fresh lime juice
1/4 cup water
1 cup bourbon or rye whiskey

Preparation

1. Place the cherries in a medium glass bowl or large jar. Combine sugar, juice, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; cook for 5 minutes, stirring to dissolve sugar. Add 1 cup bourbon; bring just to a boil. Pour the hot bourbon mixture over cherries. Cool completely. Cover and refrigerate at least 3 days before serving.

Note:

Ann Taylor Pittman,

July 2012
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