Crock-Pot Cherry Pie Moonshine Recipe

Step 1

Add the canned cherries (with juice from the cans), sugar and cherry juice to a 6 quart or larger slow cooker and briefly stir.

Step 2

Cover and cook on LOW for 1 to 2 hours or until all of the sugar is dissolved and the liquid is hot.

Step 3

Turn slow cooker off and allow the mixture to cool to room temperature.

Step 4

Once cooled, pour in the grain alcohol (or vodka if using) and stir to combine.

Step 5

Ladle cherry pie moonshine into three (3) clean quart sized canning jars. Placing the lids and canning jar rings on the jars just until finger tight.

Step 6

Moonshine can be drunk right away but the flavor is better if stored in a dark cool place for 2 or more weeks.