Brandied Cherries
These preserved sweet cherries pack a wallop! Perfect on ice cream for desert.
Servings Prep Time
6-71/2 pint jars 1hour
Cook Time Passive Time
10 minutes 4 -6weeks
Servings Prep Time
6-71/2 pint jars 1hour
Cook Time Passive Time
10 minutes 4 -6weeks
Ingredients
Instructions
  1. Pit and stem cherries and place in a large glass bowl.
  2. Mix brandy and both sugars in a sauce pan and stir. Add cinnamon stick and cloves. Bring to a boil and simmer for a couple of minutes until sugar is thoroughly dissolved.
  3. Pour over cherries in bowl and stir with a non-reactive wooden or plastic spoon or spatula.
  4. While the cherries are cooling, sterilize 7 – 1/2 pint canning jars and lids. (I put jars in a baking pan, pour boiling water into and around the jars to the half way point, and place in a 250° F. oven for half an hour. I boil the lids in water in a pot for 10 minutes.)
  5. Fill jars with cherries and brandy, Put on the lids and place in the refrigerator for 4 – 6 weeks. These jars are not sealed and cannot be stored out of the refrigerator.
Recipe Notes

Those were the instructions. If you can wait! My tip – DON’T TASTE THE LIQUOR OR YOU WON’T BE ABLE TO WAIT.

I’ve never made them before, so I don’t know what happens if you keep them in the fridge until Christmas – which is 5 months from cherry season. With all that sugar and alcohol I don’t think they could go bad. Maybe soft? I’ll try it and let you know.

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