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 |
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Ingredients
- 1 1/2 lb. cherrieslb. sweet black cherriespitted and stemmed
- 3 cup brandy750 ml. or 25 oz US
- 3/4cup white sugar
- 3/4 cup brown sugar
- 1 stick cinnamon
- 1whole clove
Instructions
- Pit and stem cherries and place in a large glass bowl.
- 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.
- Pour over cherries in bowl and stir with a non-reactive wooden or plastic spoon or spatula.
- 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.)
- 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.
