Ingredients:
– 1 cup fresh cherries, pitted
– 1 cup Fireball Cinnamon Whisky
– 1 cup granulated sugar
– 1 cup water
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– Optional: 1 cup whipped cream for serving
Directions:
1. Begin by washing the fresh cherries under cool running water to remove any dirt or impurities. Pat them dry with a clean paper towel.
2. Carefully pit the cherries using a cherry pitter or a knife, ensuring to remove the pit without damaging the fruit.
3. In a medium saucepan, combine the granulated sugar, water, and ground cinnamon. Place the saucepan over medium heat and stir the mixture until the sugar has completely dissolved.
4. Once the sugar is dissolved, bring the mixture to a gentle boil. Allow it to simmer for about 5 minutes without stirring, creating a simple syrup.
5. After 5 minutes, remove the saucepan from the heat and let the syrup cool for a few minutes.
6. Add the pitted cherries to the saucepan with the cooled syrup, ensuring they are fully submerged. Stir gently to coat the cherries in the syrup.
7. Pour the Fireball Cinnamon Whisky over the cherries and syrup mixture. Add the vanilla extract and salt, stirring gently to combine all the ingredients.
8. Transfer the cherry mixture into a clean glass jar or container with a tight-fitting lid. Seal the jar securely and place it in the refrigerator.
9. Allow the cherries to marinate in the whisky mixture for at least 24 hours, preferably up to 48 hours for a more intense flavor.
10. Once marinated, remove the cherry blasters from the refrigerator. Serve the cherries chilled, either on their own or with a dollop of whipped cream if desired.
Leave a Comment