Spiced Cherries in Vodka
These boozy cherry bombs are infused with vodka, star anise and vanilla. Find out how to make them below.
Preserving cherry season
When I found myself with a huge bag of fresh cherries my first instinct was to pickle them. If you’ve been following the blog for some time you will know that I am obsessed with pickled fruits and veggies. But my cherry haul was so large that I needed to come up with another way of preserving the luscious bounty before me. That’s when I had a brainwave. What do I love almost as much as pickling? Booze!
To make these spiced cherries in vodka couldn’t be easier. The hardest part is pitting the cherries but only if you want to! Then you simply add them to a jar along with the alcohol, sugar and spices. Leave them in a dark cupboard for up to 6 months, shaking regularly. Simple.
I’ve preserved my cherries in vodka but if I’m honest, this recipe would work equally well with rum or even brandy. Take your pick! Whatever alcohol you choose, you’re left with soft fruits that burst with booze when you bite into them. The liquid they’ve been soaking in is both hot due to the high alcohol content but also sweet and spicy. It’s almost as though you get two delicious things to eat and drink with just this one recipe.
How to use the drunken cherries
- Add to cocktails as a garnish
- Spoon over desserts like vanilla ice cream or dark chocolate brownies
- Add to pies or crumbles for a boozy pudding
- Serve alongside a cheeseboard or charcuterie platter
- Place in the centre of homemade chocolate truffles or simply dip in dark chocolate for an alcoholic treat
How to use the cherry infused syrup
- Use as a cherry infused spirit for cocktails or to add to a punch
- Spoon over sponge cakes or lady fingers in a trifle
- Add to jams and jellies to give them a boozy kick
Spiced Cherries in Vodka
- 750 grams fresh cherries
- 250 grams caster sugar
- 1 vanilla pod split in two
- 6 star anise
- 500 millilitres vodka or your choice of alcohol
Sterilise your jars by washing them in hot, soapy water before rinsing them thoroughly. Place the jars into your oven for 10 minutes on a low temperature (160C/320F/gas mark 3) or until they are dry.
Wash and dry the cherries before removing the stems and pips.
Pack the cherries into the sterilised jars along with the star anise, vanilla pods and caster sugar.
Pour over the vodka, seal the jars and shake well.
Store the cherries in a cool dark place for a minimum of 4 weeks and for a maximum of 6 months.
As always, Supper in the Suburbs encourages you to drink sensibly!
More cherry recipes
Show me your creations!
I’d love to know what you create with your vodka soaked cherries. Be sure to tag me on Instagram so I can see!