So every year my family and I head up to the Northwoods of Wisconsin for The Fourth of July. The first year my now sister-in-law joined us she made us these boozy cherries. And since then they have become a tradition.
So the first thing you want to do is soak the maraschino cherries. We typically do fireball but any liqueur would be delicious I feel like a flavored Vodka would be good to try (vanilla, whipped cream, or cake would be amazing).
So you just pour out the cherry juice in the jar and then pour the alcohol of choice in. Chill them for at least 24 hours (the longer you chill, the more flavor they absorb).
After soaking your cherries it’s time to dip! I recommend using almond bark or Candiquik instead of white chocolate chips. They are made for dipping and can withstand liquid better. I also worked in batches (2 ounces of candy at a time) for melting and dipping in case my chocolate seized in between. I like melting candy in disposable Dixie bowls; they’re microwave safe and you throw them away after – easy cleanup!
Once they’re done soaking, drain them (again, reserve the liquid for cocktails) and then pat them very dry. This is a key to getting the chocolate to work out – drain them well and then pat them down gently with paper towels. Any liquid can seize your chocolate so be sure to do this step. Once dipped you can quickly add any colored sprinkles you want.
Then, once you’ve dried them, you dip them into white chocolate and add sprinkles…and then you have drunken cherries!
For the presentation I just rolled some blueberries in some leftover chocolate and plated the fruit into an American flag pattern. I hope you enjoy!
- 10 ounce jar maraschino cherries 24 cherries
- 5 ounces alcohol of choice: Fireball or Vodka (any flavor; vanilla or cake would be amazing), whiskey, etc.
- 5 ounces white chocolate I recommend using almond bark or Candiquik
- 2 Tablespoons sprinkles
- Drain liquid from the jar of cherries.
- Pour alcohol in the jar to fill. Replace cap and soak for at least 24 hours. The longer they soak, the stronger they’ll be.
- Drain the alcohol from the jar. (Tip: reserve it for cocktails!) Strain the cherries, then place them on layers of paper towels and pat dry. You want them as dry as possible before dipping to avoid ruining the chocolate. (Water and chocolate don’t mix.)
- Work in batches: melt 2 ounces of chocolate in a small bowl. (I like using paper bowls for easy cleanup.) Melt according to package directions. Dip each cherry in the white chocolate, then dip in sprinkles and place on a wax paper lined cookie sheet. Chill to set. Working in batches of chocolate allows you not to waste any, plus allows for the chocolate to seize from the liquid without ruining the whole batch. Use a new bowl for each batch of chocolate you melt.
- Store in the refrigerator for up to 2 days.
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