Homemade Brandied Cherries Recipes

HOMEMADE BRANDIED CHERRIES

Steps:

• Rinse cherries under cold running water and lay out in a single layer on a clean dish cloth.
• Pat the cherries dry.
• Using a scissor, clip the stem of the cherry while leaving approximately a quarter of the stem intact. (leaving the stem intact ensures a firm and crunchy cherry)
• Fill the jars with the cherries while leaving some head space in the jars.
• Pour the brandy over the cherries, making sure the cherries are completely submerged.
• Put the lids on the jars and refrigerate for 4 weeks before consuming. (If you can resist that long)
• This allows for the cherries to be infused with brandy flavour while the brandy intensifies with the crimson red hue of the cherries.
• Serve as an after dinner digestif

BRANDIED CHERRIES

Steps:

• In 2-quart saucepan, mix sugar, water and lemon juice. Heat to boiling. Reduce heat to low; simmer 8 to 10 minutes or until mixture slightly reduces and thickens. Remove from heat. Stir in brandy and pitted cherries.
• Transfer cherries and liquid to jar (liquid should cover cherries completely). Cover with lid; seal tightly. Cool completely, about 3 hours.
• Store in refrigerator 4 to 6 weeks before serving.

BRANDIED CHERRY CLAFOUTI

Steps:

• Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
• Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
• Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.

CHERRY BRANDY

Steps:

• Use only fully ripened, unblemished fruit.
• Wash and remove stems and pits.
• Chop and mash fruit.
• Place in a plastic container or large glass bottle.
• Dissolve sugar in the vodka or brandy.
• Pour over the fruit.
• Cover and let sit in a cool dark place for 4 to 6 months.
• Strain out the fruit and bottle.
• Your cherry brandy is ready to drink!

BRANDIED CHERRIES

Steps:

• Put the sugar and water in a large saucepan and bring to a boil, stirring to dissolve the sugar. Reduce the heat and add the brandy and cherries. Bring to a simmer and cook for 15 minutes. Remove the cherries carefully with a slotted spoon. Continue to simmer the liquid for 30 minutes, reducing the liquid to give it some body.
• Take the pan off the heat and return the cherries to the liquid. Let cool to room temperature. Taste and add more brandy if you want. Store in the refrigerator.

BRANDIED CHERRIES

Steps:

• Cut cherries in half and pit them, working over a bowl to catch the juices.
• Set aside.
• In a small heavy saucepan over medium high heat, bring the sugar and 1/4 cup of brandy to boil, stirring until the sugar is dissolved.
• Continue boiling, without stirring, until the liquid is reduced to about 1/4 cup, about 5 minutes.
• Add the cherries and their juices to the pan, reduce the heat to medium-low and cook until the cherries are just heated through and slightly softened, about 1 minute.
• Stir in the remaining 1 tablespoon of brandy and remove from the heat.
• Set aside for at least 5 minutes to cool slightly and allow the flavors to meld.
• Spoon the warm cherries and sauce over the ice cream.

SPICED BRANDIED CHERRIES

Steps:

• In a small saucepan, combine sugar and spices with a cup of water. Bring to a simmer, stirring until sugar dissolves. Let simmer for 5 minutes.
• Turn off heat and add cherries and brandy to pot. Let cool, then store mixture in a jar in refrigerator for at least 2 days before eating, and up to several months. These are great over ice cream.