Vişinată (Visinata)

aka Ginjinha, or Tart Cherry Infused Liqueur 

Pip and I began a new tradition a few years back, and that is to make our own vişinată.  We start the process in mid-June or early July, when the cherries are in season.  By Christmas the liqueur is ready.  We give it away as gifts, and enjoy it ourselves throughout the spring and summer.

I honestly don't know much about cherries, but there are three general categories: sweet, sour and tart. A layman like me can tell the difference just by looking at them: sweet cherries are bigger and more heart-shaped.  Sour cherries are small, round, and bright red.  And tart cherries are the same shape and size as sour, but darker.  According to Pip, these are pretty hard to find in the grocery store (and when you do, they can be expensive and/or small in quantity).  So we are very fortunate to live within an hour's drive of several cherry orchards that allow you to pick your own fruit.
(we use this website to locate the orchards) 

Our favorite farm also has a store where you can purchase cherries by the pound, but picking them yourself is often less expensive.  We usually buy A LOT of cherries, as we also use them to make jam and give some away to Pip's Romanian friends and family.

What You Need:

Empty glass jars with lids (we use the big 1.5 liter Ball jars)

Enough cherries to fill your jars at least half-way

Enough sugar to fill the cracks between the cherries
*(if you're making Ginjinha, cinnamon sticks and cloves)

Clear, higher proof alcohol, preferably mid-shelf vodka
 

Once you've procured your cherries, rinse them off and remove the stems- no need to remove the stones.  Fill your jars halfway up with cherries, and then fill them again with sugar almost up to the top of the cherries*.  Set them aside for a few days, allowing them to macerate.  If you're new at this and worry about rotten fruit and germs like I did the first time, don't.  Sugar is a natural preservative (that's how we have jam) and any bacteria that might grow will be killed once you add the booze.

Our first year we were very industrious and made four jars, but now we're down to two.

When your cherries have cracked and the sugar is mostly dissolved, it's time to add the alcohol.  But before you pour it in, set aside an ounce or two to rub on the rim and the lid for a little extra sterilization.  Put them in paper bags to block the light, and place them on a shelf or in a cupboard.

Sadly, the only thing left to do after that is wait.  Once every couple of weeks, shake the jars.  Around Thanksgiving, start taste-testing your efforts.  By Christmas it should be quite tasty and by Easter truly delicious.

Cheers!  -Elle

Note about the Ginjinha:
* I've never tried this, but I imagine that you would add cinnamon sticks and cloves either at the bottom of the jar, or with the cherries before you add the sugar.  I have no idea what the quantity should be, but this recipe might be useful.