Homemade Brandied Cherries
A quick and easy Homemade Brandied Cherries recipe. This is a wonderful way of preserving cherries while flavouring an after-dinner digestif.
Servings 4 jars of brandied cherries
- 1 750ml bottle of Brandy
- 1 1/2 - 2 pounds Bing Cherries approximately
Rinse cherries under cold running water and lay out in a single layer on a clean dish cloth.
Pat the cherries dry.
Using a scissor, clip the stem of the cherry while leaving approximately a quarter of the stem intact. (leaving the stem intact ensures a firm and crunchy cherry)
Fill the jars with the cherries while leaving some head space in the jars.
Pour the brandy over the cherries, making sure the cherries are completely submerged.
Put the lids on the jars and refrigerate for 4 weeks before consuming. (If you can resist that long)
This allows for the cherries to be infused with brandy flavour while the brandy intensifies with the crimson red hue of the cherries.
Serve as an after dinner digestif
Although I mention to refrigerate the brandied cherries for 4 weeks before consuming you can really start tasting them after two weeks.
The longer steeping time infuses the cherry with more of the brandy which in turn deepens the red hue of the liquor.
The alcohol acts as a preserving agent as the cherries steep, however make sure that the cherries are always submerged in the alcohol so that they don't spoil.