Cherry Bounce Liqueur - cooking recipe

Ingredients

4 -6 cups cherries (fresh, frozen or canned)
3/4 lb dark raisin
1 cup brown sugar
2 allspice berries
3 whole cloves
750 ml brandy
750 ml rum

Preparation

Thoroughly clean a 2 quart container with a secure lid. I use an apple cider jug that has been cleaned very well.
Clean and stem cherries, if using fresh cherries. Thaw if using frozen.
Crush cherries a bit to release flavor, keeping all juice and adding to container.
Place remaining ingredients in container.
Shake until sugar is dissolved.
Keep in a cool, dark place shaking once a week for 3 weeks to 6 months. The longer it sits, the better it gets.
Strain and bottle into clean containers of your choice. I use empty beer bottles with a hinged cap.
Serve as an aperitif, a digestif or in lieu of a dessert wine.
Also makes a great gift if you can stand to give it up.