Cherry Bounce
By: Anonymous
Published: Thursday, February 11, 2010 - 1:57pm

Ingredients




FOODS OF THE HUDSON
5 pounds Sweet cherries
1 quart Rum
Brown sugar

Preparation

1 Wash and stem cherries. Crush them between your fingers. Pour the rum over them and let them stand 1 week. Stir them every day. After 1 week, strain them into a bottle or screwtop jar that has been rinsed with boiling water. 2 Measure the juice, and add sugar in proportion - for every gallon (see Sue's note) of juice, add 3/4 lb. brown sugar. Allow the Bounce to stand 6 weeks before serving. I keep it in the refrigerator, it is very nice cold or poured over ice cubes. 3 Sue's note - as written in the cookbook, it does say "for every gallon" - perhaps they meant quart? 4 Author: Peter G. Rose