Cherry Liqueur (Ginjinha)

Name: Cherry Liqueur (Ginjinha)
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4 serving(s)
Ingredients: 1 jar 540 ml (19 oz) pitted Morello cherries in light syrup; 250 ml (1 cup) sugar; 375 ml (1 ½ cups) brandy; OR 375 ml (1 ½ cups) grappa

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Preparation 5 min
Cooking 7 min
Marinating 24 h
Servings 4
Makes 1 litre (4 cups)

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1 jar 540 ml (19 oz) pitted Morello cherries in light syrup
- 250 ml (1 cup) sugar
- 375 ml (1 ½ cups) brandy
- OR 375 ml (1 ½ cups) grappa

Preparation

- Drain the cherries in a colander over a bowl to collect the syrup. Spoon the cherries in a 1 litre (4 cup) glass Mason-type jar.
- In a small saucepan, bring 250 ml (1 cup) of the cherry syrup and the sugar to a boil. Simmer for 3 minutes. Let cool.
- Pour the syrup and liqueur in the jar. Close to seal. Let steep for 24 hours in a cool place. Serve with a couple of the soaked cherries at the bottom of the glass. Will keep for several months in a cool place.

Note from Ricardo

This recipe is traditionally made with sugar, Portuguese grape pomace brandy (eau-de-vie) (aguardente) and sour cherries (ginja). As these two ingredients can be hard to find outside of Europe, we use brandy or grappa and jarred Morello cherries as substitutes.

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Cherry Liqueur (Ginjinha)

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Ingredients

Preparation

Note from Ricardo

Personal Note