Brandied Cherries


14662216372_df5b27dbdc_b

INGREDIENTS

  • 1 pound cherries, pitted (preferably fresh, but high-quality jarred and drained stem-on and pitted cherries work too)
  • 1½ cups brandy
  • 1 cup water
  • ¾ cup light brown sugar
  • 1 tablespoon fresh lemon juice
  • 2 long strips fresh orange peel
  • 1 cinnamon stick

METHOD:

1. Place the pitted cherries in a sterilized pint-sized jar.

2. To a medium saucepan, add the brandy, water, light brown sugar, lemon juice, orange peel and the cinnamon stick. Bring to a simmer over medium-high heat, then lower the heat to medium and gently simmer until reduced to about 2 cups of liquid, about 15 minutes.

3. Pour the hot liquid over the cherries. Seal the jar and either cool to room temperature and refrigerate (if using within 1 month) or hot water-process the cherries to preserve for up to 1 year. Let the cherries sit in the brandy cure for 2 weeks before using. Store in a cool, dark, dry place and refrigerate for up to 1 month after opening.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s