Smoked Cherry Bounce

Smoked Cherry Bounce

Active: 35 mins, Total: 2 hrs 40 mins, Yield: 26

Ingredient 

• Cherry wood chunks

• 1 cup fresh Bing cherries (about 4 1/2 ounces), stemmed and pitted

• 2 cups Scotch Bonnet Cherry Jelly

• 1 quart (32 ounces) brandy or rye whiskey

Directions

1. Prepare smoker with cherry wood chunks according to manufacturer’s instructions, bringing the internal temperature to about 225°F; maintain temperature 15 to 20 minutes. Place 1 cup (about 4 1/2 ounces) of cherries in an even layer in an 8-inch square disposable aluminum pan, and place on smoker grates. Close lid. Smoke cherries, maintaining the temperature inside the smoker around 225°F, until cherries are infused with the desired degree of smoky flavor, 30 minutes to 1 hour and 30 minutes, shaking the pan occasionally.

2. Combine smoked cherries and 2 cups of Scotch Bonnet Cherry Jelly in a large saucepan. Bring to a simmer over medium. Reduce heat to medium-low, and simmer, stirring occasionally, until soft. Remove from heat, and let cool for 1 hour.

3. Pour cherry mixture into a large, clean lidded jar, and top with brandy. Screw lid on tightly, and store in a cool, dark place for 3 months.

Notes: Don’t rush this cordial; our testers found it drinkable after 2 months but exponentially smoother after 3 months.