Cherry bounce, a cherry liqueur made with morello cherries and vodka, is used for intensifying flavors in many different dishes, but notably swiss cheese fondue. Here, we try our hand at making our own!
Mmmm...sour cherries make the best jam. The luscious crimson preserves are tartand piquant, a perfect accompaniment to cheese, charcuterie, bread, and sweets. This recipe uses just enough sugar to elevate the flavor and pamona's pectin.
Sour cherries are more than just for pie! They make a terrific cordial. Make it now while the cherries are in season, let it steep until December when on a wet cold day you can bottle your little souvenir of June. (Best part? No pitting necessary.)