Morello Sour Cherry Liqueur Recipes
MORELLO (SOUR) CHERRY LIQUEUR
I suppose you could make this with other types of cherries -- but it won't have the same flavour. Morello's are not meant for eating out of hand -- they DO make the most superb liqueur. This is the homemade liqueur you'll find in every Greek family's cupboard. This takes 1 1/2 months to macerate properly.
Provided by evelynathens
Categories Beverages
Time 15m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Wash and remove the stems from the cherries.
- Place a layer of cherries in a 4-quart jar and cover with a ½ inch layer of sugar.
- Continue layering cherries and sugar in this manner, ending with sugar.
- Add the spices and vodka.
- Seal jar.
- Place in a spot that receives the most sunlight during the day.
- Leave to macerate for 4 weeks.
- Add the brandy.
- Seal tightly and let stand another 2 weeks, shaking every so often.
- Strain into another bottle.
- Discard spices.
- Put cherries back in the bottle.
- Store in a cool, dark place.
- To serve: Pour into your pretties liqueur glass (the liqueur is ruby-red) and add 1-2 cherries to each glass.
Nutrition Facts : Calories 1887.6, Fat 0.7, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 285.3, Fiber 7.7, Sugar 273.2, Protein 3.9
CHERRY LIQUEUR
My mother makes this all the time, she used to test my boyfriends' mettle by offering them some of the liqueur in a small shot glass, with a cherry on the bottom. If they survived the potency of the drink (she would really age it) then she would evilly say, "Bite into the cherry." If they survived that then they were good enough for her daughter.
Provided by Mirj2338
Categories Beverages
Time P3m8DT15m
Yield 5 cups
Number Of Ingredients 4
Steps:
- Mix vodka, brandy and sugar in a large glass measure or medium mixing bowl; stir well to dissolve.
- Cut each washed cherry slightly to open, leave in pits.
- Place cherries in two sterile, quart wide mouth jars or one larger aging container.
- Pour liquid mixture over cherries; stir and cap with tight lids.
- For the first two weeks, shake jars several times.
- Let age in a cool, dark place for at least 3 months for best flavor.
- Strain off liqueur through a wire mesh strainer and discard cherries.
- Rebottle as desired.
- Liqueur is ready in 3 months.
- VARIATIONS:Almond-Cherry Liqueur: For a more prominent"almond" flavor, pit all or part of the cherries.
- Place cherry pits in a clean cloth and hit with a hammer to break them up slightly.
- Put broken pits and pitted cherries in jars or large container and continue as directed.
- Sugarless Cherry Liqueur: Substitute 1 cup apple juice concentrate, undiluted, for the sugar in the Cherry Liqueur recipe.
- Proceed as directed.
- The"sugars" present will be natural fruit sugars rather than the granulated processed sugars.
- Taste is excellent; aging is the same.
Nutrition Facts : Calories 706.1, Fat 0.3, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 81.8, Fiber 2.9, Sugar 77.4, Protein 1.4
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