Recipe - Cherry Bounce

Sue Woodward
FOODS OF THE HUDSON
5 pound Sweet cherries
1 qt Rum
Brown sugar

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 Three fourths 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?

Author: Peter G. Rose

Date: Sun, 09 Jun 1996 10:51:35 0700

From: Tonya imbri@oz.net

MMRecipes Digest V3 #160

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.