I will send you some

We're about to get real boozy, real soon. I've got two giant bags of dark sweet Washington cherries that are humming. And what do you do with that sort of burden? I really want to make Tracy's tart, but only if there are enough of those little tarty globes left after my main plan, which is to liquor them up right quick.

Now. To can or not to can? I've never done it before, and almost all the recipes I'm basing my plan on mention that you can keep the jars of boozy fruit in the fridge, no problems, for up to a year. But part of me really wants to make these shelf stable, and it would be ridiculous if I could gives those suckers out for gifts this holiday season. Thoughts? Advice? Have you made these before? Would a "spicy" version be dumb, with nutmeg, cloves and cinnamon? To pit or not to pit? De-stem?

Comments

[tracy]

whatever you end up doing...save me a jar! i will be your bff!

my dad likes to mix red wine with cherries, put them in a fridge and let them sit for at least a week. then devour! it's especially good on top of ice cream with a little THICK aged balsamic.

i know it's not cherries...but when we were in italy we had some peaches with prosecco and mint! oh holy mother! you will have to try that too. I will make you!

[Steph F.]

I've tried making something similar based on this recipe from Blue Lotus:
http://blue_moon.typepad.com/blue_lotus/2008/06/making-umeshu.html

And it was really lovely! De-stem, yes. Pit, no. She has a similar recipe for strawberry liqueur here:
http://blue_moon.typepad.com/blue_lotus/2005/02/strawberry_liqu.html

But I think the plums are more similar to cherries in this case.

[kickpleat]

I have no idea, but do please let me know. Boozy cherries sound divine!