Look what else is in-season right now! Rainier Cherries. Beautiful, creamy-yellow and blush-red cherries. They are sweet and delicious. It was actually a Washington State University scientist (Go Cougs!), Harold Fogle, who created these cherries when he was experimenting with pollinating cherries. Yay, Harold! I wait for these cherries every season and eat them without abandon (until I get that tummy ache that reminds me to slow down).
This year, I was inspired by an article in Sunset Magazine and their recipe for Brandied Rainier cherries AND Father’s Day. My dad has always loved a whiskey cocktail with maraschino cherries. Bourbon and 7UP was his drink when I was a little girl. I loved sitting on his lap in his gigantic, black leather recliner while he sipped his cocktail after a long day at work. He’d frequently add two cherries to his cocktail – one for each of us. Yummmmmy! Thus, my inspiration to create two jars of these whiskied lovelies for Father’s Day – one for each of us I’m going to eat them straight from the jar, but I think these would be a delicious addition to a hot fudge sundae, too. EnJOY!
Here’s my favorite Cherry Pitter: OXO Good Grips Cherry Pitteravailable at amazon.com.
|Whiskey Rainier Cherries||
- Whiskey Rainier Cherries
- 1 lb. Rainier cherries, pitted
- 1 cinnamon stick
- 1½ cups sugar
- 1 cup whiskey
- Bring the whiskey, sugar and 1 cup of water to a boil.
- Place the cherries and cinnamon stick in a clean and sterilized 1 qt. glass jar.
- Pour the whiskey over the cherries and let cool to room temperature.
- Seal the jar and refrigerate until the cherries have shrunk and absorbed the liquid, about 4 weeks.