• 1 pound of cherries, rinsed and pitted, stems removed (I Jaime used the frozen presidents choice cherries)
  • 2 cups of brown sugar
  • 2 cups of bourbon (I Jaime used Jim Beam)
  • 2 cinnamon sticks
  • 2 star anise


  1. In a medium saucepan, add the brown sugar, bourbon, cinnamon sticks and star anise.
  2. Bring to a bubbling simmer and let simmer over medium low heat for about 5 minutes.
  3. Pour the pitted and stemmed cherries into a large bowl,
  4. Pour the bourbon syrup over the cherries and let macerate for 5 – 10 minutes or so.
  5. Ladle into clean sterilized jars, leaving about a 1/2″ headspace, making sure the cherries are submerged in the liquid.
  6. Seal the jars. You can either put them in the refrigerator or process them in a water bath for 10 minutes or so.
  7. Enjoy!
  8. Let cool and enjoy!

Ending #ChristmasWeek With Spiced Boozy Cherries

Photo and recipe credit: Cooking in Stilettos


Jaime Hayes

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