Name: Cherry Liqueur (Ginjinha)
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 1 litre (4 cups)
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

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.

Cherry Liqueur (Ginjinha)

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note