Let me tell you a little about brandied cherries…brandy infused cherries, a dessert topper made fabulous. Everything good. Everything summer. Everything warm. Everything delicious.
Please, yes. In every way, yes please.
This much excitement over boozie food item? Yep. There is something yummy about boozed flavor fruit. Feel free to eat as much as you’d like, it contains absolutely no alcohol just the flavor
Fruit infused in alcohol, whether it’s brandy, bourbon, rum or vodka elevates the flavor of the fruit. You may find yourself licking the bowl. Or shamelessly, maybe not, the jar that it comes in.
Whether you plan on preserving brandied cherries for long term shelf storage through canning or if you’re planning on storing them in the fridge, do it. Yep, it’s as easy as that, just do it.
And because I love you all so much (and this recipe), I’m going to share two methods of preserving boozie cherries. Don’t thank me until you take your first bite and then, only then, should you thank me. I’m not asking for it, but you will.
Brandy Cherries – Preserving for Refrigerator storage
If you have no intentions on canning up a few jars of these brandied cherries, feel free to make this refrigerator recipe which will preserve them for up to a year.
Let’s talk about the brandy I selected. Some like to use a nice cognac for a smooth flavor. However, I selected a smooth medium price brandy which works just as nice. Regardless of price, cognac or not, stick to a smooth flavor making the overall flavor of the brandy syrup less harsh.
- 3 1/2 cups Brandy
- 2/3 cup granulated organic white sugar
- 1 cinnamon stick
- 1/4 teaspoon whole cloves
- 4 cups sweet cherries, washed, stemmed and pitted
- Add the cinnamon stick and cloves to the brandy, allowing the mixture to infuse for a minimum of 6 hours
- In a medium saucepan add the brandy mixture and sugar, simmer on low and stir often.
- Remove the pan from the heat, allowing it to sit for 15 minutes
- Pack the cherries into 2 pint size mason jars or 3 1/2 pint mason jars. Pack them nicely, making sure to not crush the cherries
- Strain the brandy syrup over the cherries, removing any air bubbles, making sure to cover the cherries
- Place the lid on tight and store in the refrigerator, they will keep nicely for up to a year
*save any leftover syrup for delicious cocktails
Canning Brandy Cherries – A Shelf Stable Recipe, 6 pints
When you’ve been blessed with a large amount of sweet cherries, and preserving brandied cherries through canning is the best option. This method makes them shelf stable and frees up your refrigerator for, well, food.
Don’t worry, the canned brandy cherries will be just as amazing as the refrigerating method of preserving them.
- 1 1/4 cup brandy
- 6 lbs weet cherries, washed, stemmed, pitted
- 1/2 cup granulated organic white sugar
- 1/2 cup light brown sugar
- 1 cup water
- 1/2 cup lemon juice
- In a heavy bottom saucepan combine the sugars, water and lemon juice
- Bring syrup to a boil, stirring often until the sugar has dissolved
- Add cherries and simmer until the cherries have heated through
- Remove from heat, stir in brandy
- Using a slotted spoon ladle cherries into pint size jars
- Add brandy syrup to jars leaving a 1/4 headspace, remove air bubbles and top the jar with additional syrup if needed
- Process in a water bath or steam canner for 10 minutes, adjusting for altitude
- Jars can be stored for up to 18 months in Ball canning jars
Hello Winter, meet Summer
Well, how do you eat brandied cherries? Outside of straight from the jars and licking it clean, they can be used with pastries, cakes or on top of creamy ice-cream. Ah, forget it. Just eat them straight of the jar, you won’t regret it. I promise.
If you’re looking for additional cherry recipes head on over to North West Cherries Grower’s website. They have some amazing preserving recipes there!
For current FDA preserving methods visit the National Center for Home Food Preservation.