Tart Cherry Pie Moonshine is one of popular Food. Fruit produced by plant. Fruit is very delicious which have from the tree or plant are planted by people to get the fruit. Tart Cherry Pie Moonshine is one processed of popular Fruit , it has many variant or taste, sweet, sour, bitter, fresh and Tart Cherry Pie Moonshine has one special taste and smell. Tart Cherry Pie Moonshine also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Tart Cherry Pie Moonshine.

How To Cook Tart Cherry Pie Moonshine

We can cook Tart Cherry Pie Moonshine using 6 ingredients and 8 steps. Here is how you achieve Tart Cherry Pie Moonshine.

Ingredients of Tart Cherry Pie Moonshine

1. Prepare 46 of 100% tart Cherry juice--2 bottles(92 oz.).
2. You need to prepare 2 can of tart cherries in syrup or water (15 0z cans).
3. You need to prepare 1 of small jar maraschino cherries (about 8 oz).
4. You need to prepare 2 cup of granulated sugar(1 1\2 cups if using canned cherries in syrup).
5. You need to prepare 1 tsp of Almond extract- or to taste- optional.
6. Prepare 2 cup of everclear-whatever proof you can get--a little more if you're brave!.

Tart Cherry Pie Moonshine step by step

1. In a large stock pot, combine all ingredients except almond extract and Everclear..
2. Bring slowly to boil and simmer lightly for 30 minutes, stirring to dissolve the sugar..
3. Remove from heat and cool completely. This may take 6 or more hours but a very important step..
4. After cool, add almond extract to taste, if you like, and the Everclear. Mix well..
5. Prepare canning jars and lids by boiling. Drain well. Place some of the cherries in the jar and fill with your moonshine. Cap tightly and store in a cool place. NO TASTING for about 2 months to let it age and smooth out..
6. This is a sipping drink so sip with caution. We like it in Coke or a lemon and lime soda but it's just as good in soda water if you like a pure cherry taste..
7. Makes about 10 pints.
8. .

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