just started my newest batch of Martha Washington’s cherry bounce 2lb cherries, pitted if you want, poked a few times if you don’t 5c sugar 1.75 bourbon of your choice Put the sugar in a gallon glass jar, add some bourbon and stir to start dissolving the sugar. Add poked washed cherries. Pour over the remaining bourbon. Stir. Place in a sunny spot for a week, stirring daily to get the rest of the sugar to dissolve. Put in a cool dark area for 40 days minimum to allow fruit to ferment and everything to get happy. Enjoy!!