It’s day two of cherry week and today, I’m sharing one of my favorite recipes from my second cookbook, Preserving by the Pint. For this one, you simmer sour cherries together with sugar, lemon juice, and bourbon together for five or six minutes, until the liquid thickens a little and the cherries are just soft. The alcohol cooks off as the syrup boils, so there’s no lingering booziness, just a little extra richness that helps balance the flavor of the tart cherries.
This exact recipe doesn’t work well with sweet cherries, but one could add a splash of bourbon to this approach, to approximate the flavor.
Make sure to check back tomorrow for another recipe featuring cherries!