Things are getting a little boozy today for our double feature on cherries this weekend. This recipe is a super simple and fun way to enjoy your cherries in a more adult way. You can pop them alone or add them to your favorite cocktail. And any of the syrup that you have left over you can use in a cocktail as well! Plus, it’s a funky and fun way to reap the nutritional benefits of cherries.
Cherries, in particular sweet cherries, are loaded with potassium, a natural blood-pressure reducer. Potassium balances fluids in our bodies, offsetting blood-pressure-raising effects of sodium. One cup of these gems pack the same amount of potassium as a small banana and also boasts some quercetin, an antioxidant that may help keep blood vessels relaxed.
Sweet cherries are also rich in beta carotene, vitamin C, anthocyanins, and as we mentioned above, quercetin, which work together to aid in cancer prevention. Cherries of the sweet varietal pack nearly three times as many anthocynins as tart cherries (two-thirds are found in the skins). The riper the better: as cherries darken, they produce more antioxidants.
These sweet popable bites also help to reduce inflammation, which can prevent issues such as heart disease and gout. Eating sweet – or tart – cherries more often can lead to lower inflammation, help maintain a healthy weight, and increase your overall well being. So why wouldn’t we want to snack on them more?
The best part about this recipe – once you’ve whipped it up, you can store the jar in your refrigerator for up to a YEAR.
1 3/4 cups bourbon – we used vanilla flavored for an extra flavor kick
2 cups sweet cherries, washed and pitted
1/3 cup granulated sugar
- In a medium saucepan, add bourbon and sugar and bring to a simmer on low heat. Stir and simmer for 10 minutes, or until the sugar is completely dissolved. Take off heat and let sit for at least 15 minutes.
- Pack your pitted cherries into a jar, nice and snug without crushing the cherries. Pour the syrup on the cherries until they are covered.
- ENJOY! Or store in the fridge for up to a year.
Recipe via Recipe Girl