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.

Serving suggestions

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

These are just some of my favourite ways to use them.

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 cheese board or charcuterie platter
Place in the centre of homemade chocolate truffles or simply dip in dark chocolate for an alcoholic treat

Let me know if you have any other suggestions in the comments.

How to use the cherry infused syrup

Of course we don't want the boozy, cherry infused syrup to go to waste.

Use as a cherry flavoured 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

The recipe

These are a fantastic recipe to "make ahead". They take a good 4 weeks to mature and will keep in a cool dark place for 6 months quite happily! Here's how to make them...