Bourbon Soaked Cherries Recipe – A Sweet & Boozy Treat with Lang’s Chocolates Dessert Cups

If you’ve ever wanted to capture the taste of summer cherries, warm spices, and smooth bourbon in one irresistible bite, this recipe is for you. Bourbon-soaked cherries are a classic indulgence that blend rich fruitiness with a hint of caramelized sweetness. They’re incredibly versatile—you can spoon them over desserts, drop them into cocktails, or even enjoy them straight from the jar. Best of all, when paired with Lang’s Chocolates Dessert Cups, they become an elegant yet playful “chocolate covered cherry shooter.”

This recipe leans into the natural richness of Bing cherries, layering them with a blend of spices, citrus, and bourbon for depth of flavor. We’ll also touch on an upgraded version made with caramelized allulose in place of sugar, which adds complexity without the carbs.

Ingredients & Why They Work

• 1 cup bourbon – Bourbon is the backbone of this recipe, infusing the cherries with warmth, oakiness, and vanilla undertones.

• 1 pound Bing cherries, pitted and destemmed – Juicy and bold, Bing cherries soak up flavor beautifully. Their natural sweetness balances the strong bourbon.

• 1/4 cup honey – Adds a floral sweetness and helps thicken the syrup for a luscious finish.

• 1/4 cup granulated sugar (or caramelized allulose for a keto-friendly option) – Traditional sugar provides body, but caramelized allulose brings a low-carb twist with a rich, almost toffee-like note.

• 1/2 cup water – Helps dissolve the sweeteners and form a syrup base.

• 1 tsp vanilla extract – Rounds out the flavor with warm, aromatic depth.

• Orange peel (from 1 orange) – Adds brightness and a subtle citrus zing.

• 1/4 tsp nutmeg – A gentle spice that pairs beautifully with cherries and bourbon.

• 1 cinnamon stick – Lends a comforting warmth and fragrance to the infusion.

Step-by-Step Instructions

1. Make the syrup
   In a small saucepan, combine the sugar (or caramelized allulose), honey, water, vanilla, orange peel, nutmeg, and cinnamon stick. Bring to a gentle boil, stirring until the sweetener dissolves fully.

2. Prepare the cherries
   Wash, pit, and destem your Bing cherries. Place them into clean mason jars, leaving about 1 inch of headspace.

3. Pour the syrup
   Carefully pour the hot spiced syrup over the cherries, making sure they are fully covered.

4. Add the bourbon
   Top off the jars with bourbon, filling to cover the cherries completely.

5. Seal and store
   Seal the jars tightly with lids. Refrigerate for at least 3 days before enjoying, or let them sit for longer to deepen the flavor. Properly stored, these cherries can last up to a year.

Serving Ideas & Creative Uses

These bourbon-soaked cherries are more than just a garnish—they’re a flavor powerhouse. Here are some fun and delicious ways to use them:

• Straight from the jar – A simple, boozy snack.

• Cocktail garnish – Perfect for Old Fashioneds, Manhattans, or holiday punches.

• Dessert topping – Spoon them over cheesecake, chocolate cake, or ice cream.

• Baked goods – Fold them into brownie batter or layer them inside cakes for a cherry bourbon surprise.

• Lang’s Chocolates Dessert Cups – Drop in one cherry with a spoonful of the boozy syrup for a fun “chocolate covered cherry shooter.”

Caramelized Allulose Version – A Modern Twist

For those who love rich flavor but want to keep things low-carb and keto-friendly, replace the granulated sugar with caramelized allulose.

Caramelized allulose not only reduces sugar content but also adds:

• Complex caramel flavor without the bitterness of burnt sugar.

• Low-glycemic impact, making it suitable for keto and diabetic-friendly lifestyles.

• Silky syrup texture, perfect for coating cherries.

This version pairs beautifully with bourbon, enhancing the deep, smoky notes for a more sophisticated taste.

FAQ – Bourbon Soaked Cherries

Q: Can I use frozen cherries instead of fresh?
Yes, frozen cherries can work. Just thaw and drain them before using. Fresh Bing cherries, however, provide the best flavor and texture.

Q: How long do they need to soak before eating?
Three days is the minimum for flavor infusion, but waiting at least one week will give you an even richer taste.

Q: How should I store them?
Refrigerate in sealed mason jars. If properly stored, they can last up to one year.

Q: Can I substitute the bourbon?
Yes! Rum, brandy, or even whiskey are excellent alternatives for different flavor profiles.

Q: What’s the difference between using sugar and caramelized allulose?
Sugar is traditional and creates a sweet, boozy cherry. Caramelized allulose provides the same richness without the carbs, while adding a caramel-like depth that pairs especially well with bourbon.

Final Thoughts

This Bourbon Soaked Cherries Recipe is both elegant and versatile—perfect for gifting, cocktail hour, or dressing up a dessert. Whether you enjoy them straight from the jar, draped over cake, or in a playful Lang’s Chocolates Dessert Cup shooter, these cherries are guaranteed to impress.

And if you’re looking for a healthier twist, the caramelized allulose version lets you indulge in the same delicious flavor with fewer carbs—proof that you don’t need sugar to enjoy something sweet, boozy, and utterly unforgettable.