I'll actually look for it for you. Its is an old and close held family secret. We have some wild white cherries here abouts, but they didn't bounce well. Cherries and king crabs are two things that we get homonized and pasturized flashed frozen the only way available here.
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I am so sorry, Boy did I drop this ball. Please accept my apologies.
Cherry Bounce, my way.
1 Gal. Cherries, washed and pitted
1 box Golden Raisins
1 C Honey
1 C Brown sugar
2 bottles Brandy (make sure you cover the cherries)
I made this in a clean 5 gallon white plastic bucket with lid so you might want to adjust accordingly. Mix it all up, Seal tightly and let stand at room temperature 1 to 6 months. Strain off and reserve liquid in clear glass containers like mason jars. Cherry Bounce can be used after about a month, but the flavor is smoother if you let the cherries marinate longer. This is when you taste it to check the flavor. You can increase the sweetness to achieve your personal preference. But do it now, and remember it will smooth out. Sometimes I will also add everclear to give it a kick. BUT small amounts!
Let liquid stand at room temperature until clear, you’ll see it start in a week, takes maybe a month. Pour off the clear. Then strain the sediment with cheese cloth and coffee filters, (a rubber spatula helps here too).. Let stand again.
After the month, carefully pour off only the clear liquid. Discard any sediment. The longer it sets, the better the settle rate. The cloudy part is just sediment. Transfer the clear liquid to a smaller bottle and let stand another week, then pour off and discard sediment. It takes me a few times to be happy.
Cherry Bounce is normally made during harvest, and held until the Christmas holidays for special friends. That’s about a 3 month run.
I have had both mixed and single cherry Bounce, I most liked the Bounce made with wild black cherries.
There used to be a guy in Hammond, made and sold wines and bounce, but I heard years ago that he had passed on. Now his was the best I have had. You can make it with brandy or fortified wine or vodka or rum or whiskey, or etc.
Bounce recipes can be traced back to the 1600 1700’s. Its not a heavy alcohol drink, it’s what people did when they found they had way too much of a fruit and not enough canning jars. It flavored what was an otherwise nasty tasting homebrew. Homebrew was much like pickles, never the same twice and on the less favorable years to try and help the taste.
The cherries and raisins are great but not for kids. I know a local, who has white cherry trees, and he makes bounce yearly and will not share his recipe (its good stuff Manard), but I do know he ages some of his up to 5 years.
Pop always did with Jack Daniels, one year he used cognac, and it was gone pretty quickly.