Homemade Portuguese Sour Cherry Liqueur with Cinnamon

What you need

• 1 kg (2 1/4 lb) sour cherries (ginjas), with stems and pits
• 1 kg (5 cups) light brown sugar
• 1 l (4 1/4 cups) aguardente, or 40% vodka
• 1 cinnamon stick

Method

Restated from the original video

1. 1

   Rinse a 3 l (3 quart) glass jar and its lid with boiling water and let them dry completely.

2. 2

   Wash the cherries, pull off the stems and pat the cherries dry. Leave the pits in.

3. 3

   Put the sugar, cinnamon stick and spirit in the jar and stir until the sugar begins to dissolve.

4. 4

   Add the cherries and press them down so they are submerged.

5. 5

   Seal the jar and store it in a cool, dark place.

6. 6

   For the first 2 weeks, tip the jar gently once a day so the sugar does not settle on the bottom. After that, once a week.

7. 7

   Leave to steep for 5-6 months. The liqueur is ready when the sugar has fully dissolved and the cherries have faded.

8. 8

   Strain through a fine sieve into bottles, pressing the cherries lightly. Discard the cinnamon stick. Keep the soaked cherries in a small jar with some liqueur.

9. 9

   Serve in small glasses at room temperature or chilled, 40-50 ml (1 1/2 oz) per person, with a spirit-soaked cherry in each glass.

Imported from colherdepau.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.