Whiskey Rainier Cherries

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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.

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Whiskey Rainier Cherries
 
Refrigerate and let these cherries get happy in the whiskey for about 3-4 weeks up to 4 months.
Author:
Recipe type: Cocktail, Dessert
Ingredients
  • Whiskey Rainier Cherries
  • 1 lb. Rainier cherries, pitted
  • 1 cinnamon stick
  • 1½ cups sugar
  • 1 cup whiskey
Instructions
  1. Bring the whiskey, sugar and 1 cup of water to a boil.
  2. Place the cherries and cinnamon stick in a clean and sterilized 1 qt. glass jar.
  3. Pour the whiskey over the cherries and let cool to room temperature.
  4. Seal the jar and refrigerate until the cherries have shrunk and absorbed the liquid, about 4 weeks.

 

 

6 comments

  1. Helen says:

    Just put up four 1/2 pint jars of these beautiful cherries using a small piece of cinnamon in each jar. They look so cute lined up in the refrig. Can’t wait to try them in a couple of weeks. Did you use a cherry pitter or squeeze or cut out the pits? I did the latter but think I will buy a pitter ASAP!

    • JoyAldrich says:

      Oh, Helen! A cherry pitter will be the best $15.00 (or so) you’ll ever spend! I’m not big on kitchen gadgets, but the pitter makes eating cherries so much more enJOYable 😉

  2. chacha says:

    CAN THIS BE USED FOR RED OR BLACK CHERRIES? I BOUGHT 10 # OF THEM AT .99 LB AND PITTED AND FROZE THEM. MADE ICE CREAM WITH SOME AND OMG SOO GOOD.

    • JoyAldrich says:

      I know I’ll be making more with red cherries this summer! I’ll definitely be looking for black cherries, too! Maybe use brandy or kirsch (cherry) brandy? On top of homemade cherry ice cream…watch out! Thanks for the inspiration, Chacha!

  3. I love these cherries and couldn’t remember that they were in season. Off to Costco I go! Cheers~

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