Door County Cherry Bounce

Even on vacation, you can learn a few new things, such as…

there is such a thing as a Door County Bounce Cake, kinda like a pineapple upside down cake, but made with cherries that have been soaking in vodka (or brandy, it is Wisconsin, after all) for a couple of months.

And it was delicious, and I resolved then and there to make my own Cherry Bounce to serve over the holidaze; whether in a cake or as a dessert topping, because, why not!

Note: ideally, the Bounce will sit in a cool, dark place for at least two months, so if you want to try this, make it now.

•2 cups pitted cherries*
•1/3 cup white sugar, or to taste
•1 cup vodka, or as needed

*I bought a bag of frozen pitted tart and sweet cherries (four cups total), and let them thaw in the fridge for a day before making my Bounce in two quart jars.

Add the cherries to a clean quart sized jar and sprinkle sugar over all.

Pour the vodka over, cover the jars tightly, and shake to mix the sugar into the vodka.

Store in a cool, dark place for a couple of months, giving the jar(s) a good shake when you think of it.

I cannot wait for the holidaze!

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