Comments on: Sour Cherry Liqueur

By: KMD

KMD — Thu, 26 Aug 2010 22:17:46 +0000

What are these lovely moresels and where can you by them? I have only had hte preserves. Do regualr cherries fit the bill? I could not locate them at whole foods either. Looking for some high holiday dishes for this year…already looking for something better than the old duds for RH desserts…Puts me in a great mood reading your site, and yet again today!

By: Amy

Amy — Fri, 16 Jul 2010 05:15:46 +0000

Ever since I bought a bottle of Guignolet in France on a whim I have been searching for a recipe to make it (since Guignolet is not imported to the US). None of the “Guignolet” recipes sounded right (they said to use red wine?!) so I started searching for cherry liqueur instead. Thank you so much for posting the recipe! I think between your recipe and another I found online, I might be close to finding the combination. We were able to pick sour cherries (for $1/lb) and I have 17 pounds to play with. I noticed your recipe uses rum. I’m using vodka so I’m curious if there will be a difference in the flavor so I might make some with rum too. Anyway, thanks again for the great post. Looking forward to September!

By: Julia

Julia — Sun, 20 Jun 2010 21:05:30 +0000

Thanks Riv for reposting this! I meant to make this last year and ran out of time – just finished up 2 batches and can’t wait to see how they turn out! Thank you!!!

By: Kathy

Kathy — Sun, 13 Jun 2010 19:37:40 +0000

Twenty years ago, I was introduced to homemade cherry liquer when I was served a slice of pie I will never forget! After making cherry liquer, my friend pitted the cherries and used them to bake a pie! Instead of cornstarch, she thickened it with tapioca. Beware! This pie has a kick, but it is awesome served with vanilla ice cream on a hot summer afternoon.

By: Ramona

Ramona — Tue, 28 Jul 2009 11:03:19 +0000

I LOVE sour cherries. And even though I don’t drink alcohol, I have to make liqueur for all the rest of the (grown ups) family. I always use the coarse kind of sugar we call ‘Kandis’ here in Germany. And I add a vanilla bean to the mix to give it a little twist.

By: Alejandra

Alejandra — Mon, 20 Jul 2009 04:23:59 +0000

I’m going to make this! I have a ton of sour cherries in the fridge that i just bought from the farmer’s market. Can’t wait to give it a shot!

By: Laura

Laura — Sun, 19 Jul 2009 03:16:13 +0000

I’m making this, too! I got a recipe from one of my mother’s friends. She tells me it is traditional to serve it with honey cake on the High Holidays in the fall.

This is so cool, like a high school science experiment.

By: Bethany

Bethany — Fri, 10 Jul 2009 00:13:41 +0000

Amazing idea! Picked up sour cherries at the Penn Quarter farmer’s market today, and will be starting the liqueur tomorrow!

By: Aliza S.

Aliza S. — Tue, 07 Jul 2009 16:43:16 +0000

Sour cherry season is over for us out here in CA! I can’t believe it! I will have to make it next year.