Imbibe Mondays: Spiced Rummed Cherries

"He who likes cherries soon learns to climb." - German Proverb

The more cocktails my wife and I make at home the more maraschino cherries we have been going through. So naturally the progression to homemade maraschino, brandied, and rummed cherries was inevitable. Rummed cherries won out as the first experiment mostly because there was still a bit of Kraken Spiced Rum left on the bar. The Kraken, which I am sure I will review at some point based on its sheer novelty factor, really complements these cherries because of the spices present within. Not to mention, despite the branded image it exudes (quite brilliantly, if I may add) and the fact that it is more often than not mixed with cola rather than drank neat; it is quite a flavorsome and well made product, but more on that some other time.

Rummed Cherries:

½ cup soft demerara sugar
½ cup water
1-2/3 oz fresh lemon juice
1 cinnamon stick
Pinch freshly grated nutmeg
Half scored vanilla pod
1 pound sweet pitted cherries
1 cup aged rum (I used the Kraken)
6-6, 8 oz short canning jars

Rummed Cherries Directions:
Step 1: Wash and pit cherries. I had never pitted cherries in my life and I didn’t have a cherry pitter, so I searching youtube for a how to guide to pitting cherries I found Nedah from Leankitchen.com. She used the “paper clip method,” which somewhat tedious, allows for just one hole in the cherry without cutting it all the way open.
Step 2: In a saucepan, combine all ingredients except the cherries and rum and bring to aboil. 
Step 3: When liquid begins to boil, reduce heat to a light simmer, add cherries and simmer for 5 minutes.
Step 4: Remove from heat, and add rum to cool everything down. Add to Jars.  You can either keep jars in the fridge or can them (directions below). I suggest leaving two jars in the fridge for easy access and canning the rest.
Step 5: Enjoy in a cocktail or on top of cake!

For Canning Cherries: Heat a large stock pot of water to a simmer. Using 8 oz short (half pint) jars, fill with finished rummed cherries and close with lid and band tightly. Place jars in boiling water for 10 minutes, covering jars in one inch of water. Here is a Ball Brand preserving guide if needed.