Black Cherry Sous Vide Infused Rye Recipe

The fruity cherry notes in this infusion complement the spicy rye and tone down its bite. The cinnamon and clove also contribute background flavors to round out the infusion. I like to use Bulleit Rye, it has a very peppery flavor that holds up to the cherries and spices, plus it's very affordable. You can substitute the rye of your choice, or use a bourbon for more sweetness and less pepper.

The resulting infusion can be enjoyed over ice or mixed into cocktails. I especially like it used in an Old Fashioned. The cherries themselves pick up a lot of the spiciness from the rye and are great as garnishes for drinks or deseeded and used in muffins or bread. I also enjoy turning them into a chunky chutney that is excellent on duck.

Black cherry sous vide infused rye

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Black Cherry Infused Rye Recipe

  • Published: December 02, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 2.5 Hours
  • Cooks: 160°F (71.1°C) for 1 to 3 hours

Black Cherry Infused Rye Ingredients

For the Black Cherry Infused Rye

20 to 30 black cherries
1/2 stick cinnamon
8 cloves
1.5 cups rye

Black Cherry Infused Rye Instructions

For the Black Cherry Infused Rye

Preheat a water bath to 160°F (71.1°C).

Remove the stems from the cherries. Place the cherries in a sous vide bag or Mason jar. Lightly crush or muddle the cherries. Add the remaining ingredients to the cherries then seal and place in the water bath. Heat the infusion for 1 to 3 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the rye and store in a sealed container. The cherries can be reserved for a garnish or boozy snack.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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