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Chef with red wine glass


Yield: 9 cups or 36 (1/4-cup) servings.

Dried tart cherries 6 cups (2 pounds)
Port, cognac or vodka 1-1/2 quarts

Combine cherries and port, cognac or vodka in an airtight container. Set aside 1 to 3 days, or until cherries are plump.

2. Refrigeration is not necessary, but if refrigerated, allow longer for cherries to plump.

Serving suggestions:
Serve over ice cream for a Drunken Cherry Sundae.

Make Drunken Chicken Breasts, Drunken Pork Chops or Drunken Lamb Chops by using Drunken Cherries and stock or broth to deglaze the cooking pan.

Use as a garnish with Cherry Crème Anglaise (see recipe).

Recipe courtesy of the Cherry Marketing Institute -


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