9 Responses to “Brandied cherries”

1. 

   Matt Kelly
   

   July 3rd, 2011 at 12:40 am

   I’m doing that this year too! What recipe did you use?

2. 

   Courtney Krishnamurthy
   

   July 3rd, 2011 at 1:06 am

   It was from the book Art of Bar. The recipe called for 6 lbs of cherries, but I made a small batch with 1/2 lb. The recipe is: 3/4 cup sugar, 1 cup water, 1/4 cup lemon juice and 2 cinnamon sticks. Bring to a boil and then add the pitted cherries, turn down to a simmer for 5 minutes. Remove from heat and add 1 1/4 cup brandy.

3. 

   Matt Kelly
   

   July 3rd, 2011 at 2:13 am

   Looks really good. With 6 pounds of cherries I imagine they’re expecting you to can some of them? Any storage tips?

4. 

   Courtney Krishnamurthy
   

   July 3rd, 2011 at 3:04 am

   Or, I should say “The Art of the Bar: Cocktails Inspired by the Classics” 🙂

5. 

   Courtney Krishnamurthy
   

   July 3rd, 2011 at 4:06 am

   That’s the funny thing – it says they keep in the refrigerator for 2 weeks. I was trying to figure out why they would provide a recipe calling for 6 lbs of cherries if that was the case. I don’t think you could can them with this recipe, as there wouldn’t be enough acid to preserve them. What recipe are you thinking about?

6. 

   Matt Kelly
   

   July 3rd, 2011 at 5:07 am

   Here’s one that looks simple, but effective: http://www.cooks.com/rec/view/0,1766,132181-240193,00.html

7. 

   Matt Kelly
   

   July 3rd, 2011 at 6:32 am

   also: http://localfoods.about.com/od/summer/r/BrandiedCherry.htm for a more complex set of spices

8. 

   Courtney Krishnamurthy
   

   July 3rd, 2011 at 7:23 am

   Ooh I like the idea of solar cooking. Reminds me of sun tea. Not sure I want more complex spices for my garnish. It might limit the cocktails that I want to use it in, and make it feel more Christmas-y.

9. 

   Matt Kelly
   

   July 3rd, 2011 at 8:04 am

   I’m with you on that one. Just a good solid brandy and sugar!

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