It’s rumtopf time again and we’re so happy we have the privilege to add sour cherries to the jar. Bing cherries are nice and all—totally worthy of giving yourself cherry-belly over—but these tiny sour cherries are tart and taste like the “real” cherry flavour that was surely the muse for the likes of Lik-M-Aid and Twizzlers.
Sour cherries preserved in rum is the simplest way to have a taste of their elusive flavour in the winter months but you shouldn’t stop there. These little orbs would also make darling Maraschino cherries, something I may have to try out before their cruelly short season is up. They could make amazing candied cherries too, something David Lebovitz has a recipe for in his book, Ready for Dessert. The syrup from those candied cherries is also pretty wonderful when paired with some bourbon. And while I’m recipe dropping over here, Nigella’s “Cloudy Lemonade for a Sunny Day” found in Nigella Express, with it’s whole puréed lemons, adds bitter lemon oils essential in lifting a bourbon-based lemonade, and can be over-the-top beach-ready if sweetened with that aforementioned sour cherry syrup.
Now add those sour cherries to your rumtopf and let’s have a party!
