Recipe: Brandied cherries
I realize this post is a bit of a cheat. I made these brandied cherries in the summer, expecting to just enjoy them out of the jar, which of course I have. But I’ve also been using them in recipes, which honestly I like so much, I want to share. The problem is that now cherries are so far out of season it’s impossible to make them.
I’m consoling myself with the possibility of seasonal adaptation. The other day I bought a big ol’ bottle of brandy to use with plums and pears, so I’ll just brace myself for my “wow, that’s a very unseasonal recipe for someone who preaches seasonality” and hope you’ll try this simple potion with other fruits as they come along. Stay tuned for a few recipes using brandied cherries in upcoming posts. I’m sure they’d be great with dried cherries, or perhaps even frozen, or a different variety of brandied fruit in about six weeks time. And we can all be mindful to buy a lot more cherries next year.
1 750-ml bottle brandy
2 cups sugar
2 pounds tart cherries
In a large jar or mixing bowl, whisk the brandy and sugar until sugar dissolves. Add cherries, cover and refrigerate for a minimum of six weeks.
Note: I’ve read about brandied cherries lasting 40 years, although I’d recommend finishing them up in time for next season.
Recipe and photo compliments of Janine MacLachlan, www.RusticKitchen.com. All rights reserved.