Wash and stem cherries. Crush them between your fingers. Pour the rum over them and let them stand 1 week. Stir them every day. After 1 week, strain them into a bottle or screwtop jar that has been rinsed with boiling water. Measure the juice, and add sugar in proportion - for every gallon (see Sue's note) of juice, add 3/4 lb. brown sugar. Allow the Bounce to stand 6 weeks before serving. I keep it in the refrigerator, it is very nice cold or poured over ice cubes.
Sue's note - as written in the cookbook, it does say "for every gallon" - perhaps they meant quart?
Author: Peter G. Rose
Date: Sun, 09 Jun 1996 10:51:35 -0700
From: Tonya <imbri@oz.net>
MM-Recipes Digest V3 #160
From the MealMaster recipe list.
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