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Cherry Bounce

Author/Submitted by: Peter G. Rose, FOODS OF THE HUDSON, Sue Woodward
Servings: 1
Categories: Alcoholic Beverages / Fruits / Rum

Ingredients:
5  pounds  Sweet cherries
1  quart  Rum
    Brown sugar

Directions:
Wash and stem cherries. Crush them between your fingers. Pour the rum over them and let them stand 1 week. Stir them every day. After 1 week, strain them into a bottle or screwtop jar that has been rinsed with boiling water. Measure the juice, and add sugar in proportion - for every gallon (see Sue's note) of juice, add 3/4 lb. brown sugar. Allow the Bounce to stand 6 weeks before serving. I keep it in the refrigerator, it is very nice cold or poured over ice cubes.

Sue's note - as written in the cookbook, it does say "for every gallon" - perhaps they meant quart?


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