Late last year I shared my Cherries Liqueur (liquor) with Cooking Sense Magazine a new Caribbean Cooking and Travel magazine. I know it took me a while to share it, but I have a good reason. I usually give away the dishes I prepare for friends and family, and if I did not see cherries while shopping at my local supermarket yesterday, I would have forgotten about them totally.
I have to say that I feel a bit guilty for not sharing it earlier as it is so straightforward and easy. This recipe is not like the other ones that require a long list of ingredients. No, not at all. Just our favorite rum, Rhum Barbancourt.
Here is the recipe.
- 1 pound fresh cherries
- 1 pound granulated sugar
- 1 quart dark rum Rhum Barbancourt preferred
- 1 – 2 vanilla bean
- 1 large glass bottle sterilized
- Wash cherries under running water and pat dry with kitchen towel. Prick the skins of the cherries with a fine skewer or a fork. Add the cherries and vanilla pod to the glass container. Add sugar and pour rum. Store in a cool place for 6 weeks, turning every couple of days for the first 2 weeks. Serve the cherries in the liqueur.