Comments on: Dark Cherry Liqueur Recipe: Part 1

By: admin

admin — Sun, 16 Oct 2011 20:24:47 +0000

yes. You can make it without the pits. They add a slightly bitter nutty flavor, but it’s okay withyout the pits.

By: morninglory

morninglory — Sun, 16 Oct 2011 20:03:20 +0000

i am going to make this recipe using frozen cherries which are already pitted… so i don’t have any pits. can i make it anyway without the pits? or is there a substitue you would suggest?

By: admin

admin — Fri, 08 Jul 2011 19:15:38 +0000

There are a lot of cherry liqueur recipes that use cherry pits. I don’t know the answer. I would think that you can just make it without them if you are worried about that.

By: lhousesoccer

lhousesoccer — Fri, 08 Jul 2011 19:03:45 +0000

One last question – sorry to be such a pain. I accidentally came across some websites talking about cherry pits containing cyanide and that crushing them will release the poison. I crushed about 50 pitts for this liquer recipe and put them in the jar, now I’m worried. But I see lots of recipes on the web that calls for crushed pitts. I’m confused!

By: lhousesoccer

lhousesoccer — Fri, 08 Jul 2011 16:46:55 +0000

Ok – thanks. That’s what I wanted to know – whether I could keep shaking through the day until it’s dissolved. Somethings with things like this, once everything’s “set”, you shouldn’t touch it. Glad to know I can keep shaking until it all dissolves. The cherry pits, by the way, have an awesome smell when they’re chopped. I never knew that! It’s going to be torture, waiting for 4 to 5 months to try this! I can’t wait!

By: admin

admin — Fri, 08 Jul 2011 16:35:46 +0000

I know. It’s a pain. Sometimes it takes awhile for all the sugar to dissolve. I just shake it for a couple of minutes and set it down. I’ll come back after it settles after a few minutes and shake it some more. I’ll keep repeating until it’s all dissolved.

By: lhousesoccer

lhousesoccer — Fri, 08 Jul 2011 16:26:27 +0000

admin – I’m making this recipe right now after having found it the other night. We picked fresh cherries from the orchard the other day, so I’m excited to try your awesome looking recipe. One thing that’s happening though – I can’t get my sugar to disolve. I have 1.5-lbs of pitted cherries, 1.5 cups sugar, and 750 ml of vodka in a half-gallon Mason jar. I’m shaking and shaking and when I put it down, the sugar just settles out on the bottom in about a 1/2-inch layer. What am I doing wrong?

By: admin

admin — Sun, 03 Jul 2011 17:14:13 +0000

I used them right away. I didn’t dry them. I cracked them open with pliers, first, then chopped them. Sometimes I had some leftover pits that I saved in a bag. Even after awhile they were like nuts with natural moisture. You can use a mallet, but I would think they would smash too easily. If you don’t have a chopper you can use a chef’s knife – sort of like chopping garlic.

By: SaraDol

SaraDol — Sun, 03 Jul 2011 00:06:39 +0000

I am in the process of making this recipe today, and I was wondering if I could get some additional information on the pits. How long does it take to dry them? Can my left over pits be stored or frozen to be used with frozen cherries later? Can I crush the stones with a meat mallet, because I don’t have a chopper?

Thanks!

By: admin

admin — Thu, 23 Jun 2011 20:38:40 +0000

I would think so.