Bourbon Soaked Cherries… As Life Intended.

I have three words for you today: Bourbon. Soaked. Cherries.
Bourbon Soaked Cherries Recipe -
Oh yes.
Now let me ask you: Out of all the things you love to put in your mouth, what’s your favorite?
Bourbon Soaked Cherries Recipe - Cherries in a jar
I’ll go first… I’m a big fan of anything soft and chewy like gnocchi, pasta, polenta, sour-dough bread or cheese – especially fresh buffalo mozzarella. Ooooh! And cake! I love spongy soft cake. It isn’t so much a savoury/sweet/salty thing for me but a texture one. I love soft and chewy. When I get cravings it’s usually for something of this genre. It’s also probably why I love Italian food so much. Unfortunately, the spare tire I’m working so diligently to remove enjoys those foods too.

Bourbon Soaked Cherries Recipe -
Bourbon Soaked Cherries Recipe -

I also like fruit in things. Fruit by itself is good – but fruit actually stuffed into stuff makes my little mouth happy. Like in this recipe or this recipe or this recipe or this recipe or this recipe. It always adds a bit of sweetness and freshness to anything it’s tucked into. Golden plums as well as B.C. cherries should be coming into season soon, along with strawberries, blueberries, blackberries, and all the other berries you can think of. I love cooking with fruit!

Bourbon Soaked Cherries Recipe -
Heck! I also love drinking with fruit. Wine is the obviously beverage of choice – it’s alcoholic fruit in a bottle! But something I’ve taken to in the past few weeks is bourbon in general, and Old Fashioned’s in particular. There’s just something so rugged and burly about sipping hard liquor out of a rocks glass. And despite social conventions, sometimes it’s nice – as a lady – to get a little rugged and burly. And I’m not talkin’ Hugh Jackman… though he may be nice, too. It’s a power drink – and I am powerful. All on my own. Plus it tastes good and I get to have “bourbon fingers”…

Bourbon Soaked Cherries Recipe -

…And I can put cherries in it, effectively preparing bourbon soaked cherries… As life intended.

Bourbon Soaked Cherries

Servings 4 250ml jars


  • 4 C red Summer cherries
  • 2 ½ C organic cane sugar
  • 2 ½ C water
  • Juice of 1 lemon
  • 1 tsp pure vanilla extract
  • 4-8 shots of bourbon


  • Sit down with a Boulevardier or Maple Bacon Bourbon Manhattan and pit the cherries. The OXO cherry pitter feels good in your hand and works very well.
  • Place the water and sugar in a medium sized saucepan. Bring to a light boil, stirring constantly, until sugar dissolves.
  • Add the lemon juice and vanilla extract. Remove from the heat.
  • As you dissolve the sugar, you can bring a water bath canner full of water to the boil. If you have don't have one, just use a very deep wide stock pot with one of those old fashioned metal steamers laid out in the bottom. This will keep the jars off the bottom of the pot so they don't break. Fill the pot with water and bring to a rolling boil.
  • Using very clean hands, place the pit-free cherries in the jars, leaving ¾” of head space at the top of the jars.. Pour the simple syrup over the cherries (still leaving that 3/4 inch of space at the top and spoon 1 to 2 Oz of bourbon over the entire mixture, depending how boozy you like your fruit. This should leave you with 1/2" of head space.
  • Wipe the rim of the jars with a clean, dry towel and secure rims and lids. Air needs to escape from the jars when you boil the jars so tighten the lids just enough so there’s no give when you try to tighten further but not so hard that you have to fight to get them open.
  • Place in the boiling water to ensure seal and sanitization for 15 minutes.
  • Carefully remove from the water with a jar lifter (or a pair of tongs with rubber bands wrapped around the ends to prevent slippage) and set on a clean towel. Allow to set for up to 12 hours. You may hear a "ping" noise coming from the jars - this is an excellent sign.
  • Once completely cool, unscrew the rings and check to make sure the lids have in fact sealed and refrigerate any that don't. While you should use unsealed cherries within a couple weeks, the sealed ones will last you up to a year. Store sealed jars in a cool, dark place.
  • Eat. Drink. Or both.
Tried this recipe?Let us know how it was!


What do you just love to eat? Do you have a food and/or beverage of choice? Have you tried Bourbon Soaked Cherries? Hugh Jackman counts. 
Bourbon Soaked Cherries Recipe -

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