Brandied Cherries

Another versatile recipe for cocktails and desserts you can never go wrong with brandied fruit.

My great Grandma, Virginia Reeves, used to make huge batches of brandied fruit and give the giant glass jars out as Christmas gifts (one of my Dad’s favorites lol)! This recipe is a little different though it’s a smaller batch of brandied cherries instead of mixed fruit, and we jazz it up with some additional spices because I also like to use these for baking. As a matter of fact I’ll be using these in a fantastic Valentine’s Day recipe that I will share soon!

That said you can use brandied cherries on cakes, over ice cream, on their own, or in your favorite cocktails. These would be amazing in an Old Fashioned, or Manhattan. Give them a try you surely won’t be disappointed!

This recipe makes 3, 16oz. jars of cherries and will last 4-6months in the refrigerator. Here is what you need!

1 tsp vanilla

1/2c. Water

1/2c. Sugar

3 large pieces of orange zest

1/4 tsp cinnamon

Pinch of nutmeg

Pinch of allspice

2 tsp lemon juice

1 1/2c. Brandy (I like Asbach 8yr)

1lb. Cherries pitted, you can use fresh, or frozen. Although the fresh ones will be firmer and prettier.

In a large sauce pan heat vanilla, water sugar, orange zest, cinnamon, nutmeg, allspice and lemon juice until boiling. Turn heat to low add cherries and cook for 1-2 minutes turn off heat and allow to cool for 5-7 minutes. Add Brandy and poor into jars. Allow to cool to room temp. Cover tightly and chill in the refrigerator. They can be served immediately but will just improve with time. Enjoy!

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