Best 3 Door County Cherry Bounce Recipes

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In the heart of Door County, Wisconsin, a region renowned for its cherry orchards and scenic beauty, lies a culinary gem that embodies the spirit of summer: Door County Cherry Bounce. This traditional liqueur, also known as cherry brandy, is a testament to the region's rich cherry-growing heritage and a delightful treat that captures the essence of Door County's cherries. With its vibrant ruby-red color and captivating aroma, Door County Cherry Bounce is a versatile spirit that can be enjoyed on its own, mixed into cocktails, or used as a culinary ingredient to add a unique twist to various dishes. Discover the secrets behind this cherished Door County delicacy and explore the range of recipes featured in this article, from the classic Door County Cherry Bounce recipe using whole cherries to variations that incorporate cherry juice and cherry extract, ensuring a perfect Cherry Bounce for every taste and occasion.

Here are our top 3 tried and tested recipes!

DOOR COUNTY CHERRY BOUNCE



Door County Cherry Bounce image

A fun way to make your own cherry-infused liquor dessert drink. Tart cherries are the real 'star' of this recipe. Warning: The cherries are very strong after a few months, so eat responsibly. Serve over ice with Sierra Mist® or Sprite® to cut liquor strength.

Provided by Crockpot Kerry

Time P19DT17h12m

Yield 10

Number Of Ingredients 3

2 cups pitted tart cherries (such as Door County cherries)
⅓ cup white sugar, or to taste
1 cup vodka, or as needed

Steps:

  • Put cherries in a clean, 1-quart glass jar; add sugar. Fill the rest of the jar with vodka. Place lid on jar and shake.
  • Store jar in a cool, dark area for 1 to 4 months, shaking jar occasionally.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 11.5 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 0.2 mg, Sugar 10.8 g

TO MAKE AN EXCELLENT CHERRY BOUNCE



To Make an Excellent Cherry Bounce image

Provided by Stephen A. McLeod

Categories     Alcoholic     Fruit     Mother's Day     Cocktail     Cherry     Spirit     Brandy     Spring     Chill     Drink

Yield Makes about 3 quarts

Number Of Ingredients 6

10 to 11 pounds fresh sour cherries, preferably Morello, or 3 jars (1 pound, 9 ounce) preserved Morello cherries
4 cups brandy
3 cups sugar, plus more as needed
2 cinnamon sticks, broken into pieces
2 to 3 cloves
1 (1/4-inch) piece fresh whole nutmeg

Steps:

  • 1. Pit the cherries, cut them in half, and put them in a large bowl. Using a potato masher, carefully mash the fruit to extract as much juice as possible. Strain the juice through a large fine-mesh strainer, pressing the fruit with a sturdy spoon. (You should have about 8 cups.) Reserve the mashed cherries in the freezer or refrigerator for later use. If using jarred cherries, drain the fruit and set the juice aside before halving and mashing the cherries. Add any pressed juice to the reserved jarred juice.
  • 2. In a lidded 1-gallon glass jar, combine the juice with the brandy and sugar, stirring to dissolve the sugar. Cover with the lid, and set aside in the refrigerator for 24 hours, occasionally stirring or carefully shaking the jar.
  • 3. Bring 2 cups of the juice to a simmer over medium heat. Taste the sweetened juice and add more sugar, if desired. Stir in the cinnamon sticks, cloves, and nutmeg. Then cover, and simmer for about 5 minutes. Remove from the heat, and set aside to cool to room temperature. Strain, and discard the spices.
  • 4. Stir the spiced juice back into the 1-gallon glass jar with the reserved sweetened juice. Cover loosely with the lid, and set aside for at least 2 weeks before serving, occasionally shaking the jar with care.
  • 5. Serve at room temperature in small cordial or wine glasses. Store the remaining cherry bounce in the refrigerator.

DOOR COUNTY CHERRY BARS



Door County Cherry Bars image

This recipe is from The Back Street Deli in Eagle, Wisconsin. Eagle is in Door County, and Door County is an area known for its wonderful cherries (and it is among the major producers of cherries in the U.S.)These are a delicious bar just as they are, but they are also great when you put 1/4-1/2 cup of white baking chips on top during the last 5 minutes of baking. Of course, the original recipe calls for Door County cherries, but any sweet cherry may be used (they suggest Bing).

Provided by Vino Girl

Categories     Bar Cookie

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

1 1/4 cups flour, divided
1/2 cup butter, room temperature
3 tablespoons confectioners' sugar
1 cup cherries, frozen (do not thaw)
2 teaspoons vanilla extract
2 large eggs
2/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup walnuts, chopped

Steps:

  • Preheat oven to 350°F and butter an 8 x 8" square baking pan.
  • BOTTOM LAYER: Combine 1 cup of flour, the butter, and the confectioners' sugar in a bowl.
  • Beat until smooth.
  • Pat mixture into the prepared pan with fingers, and bake for 25 minutes or until golden.
  • TOP LAYER (THIS SHOULD BE MADE WHILE THE BOTTOM LAYER IS IN THE OVEN): In a small bowl, toss frozen cherries with vanilla; set aside.
  • In a large bowl, slightly beat the eggs.
  • Gradually add the sugar and beat until they are thick and light.
  • Add the remaining 1/4 cup flour, baking powder, and salt to the bowl and stir with a spoon until blended.
  • Stir in the walnuts and cherry-vanilla mixture.
  • Immediately spread the cherry mixture over the hot bottom layer and return the pan to the oven.
  • Bake for 25 minutes or until the bars are a deep golden brown.
  • Allow to cool in the pan on a wire rack before serving.

Tips:

  • Use fresh cherries: Fresh cherries will give your cherry bounce the best flavor. If you can't find fresh cherries, you can use frozen or canned cherries, but the flavor will not be as good.
  • Pit the cherries: It is important to pit the cherries before you make cherry bounce. You can use a cherry pitter to make this easier.
  • Use a good quality vodka: The quality of the vodka you use will affect the quality of your cherry bounce. Use a vodka that is at least 80 proof.
  • Sweeten the cherry bounce to taste: You can use sugar, honey, or another sweetener to sweeten your cherry bounce. Add the sweetener a little at a time until you reach the desired sweetness.
  • Let the cherry bounce age: Cherry bounce will improve with age. Let it age for at least 2 months before drinking it.

Conclusion:

Cherry bounce is a delicious and easy-to-make liqueur that is perfect for any occasion. It is a great way to use up fresh cherries and it makes a wonderful gift. Follow these tips to make the best cherry bounce possible.

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