Friday, 18 June 2010

Cherry Brandy

This is something that I try to make year in year out,  It is on the Pattypan list of makes for the Put Down each year.


450g/1lb nice dark cherries (traditionally Morello cherries are used)
75g/Approx 3 oz of sugar (or add less or more depending on how sweet you want this)
600ml/1 pint of brandy
Almond essence 2 drops  - Optional


  1. Remove all the cherry stalks and keep these to one side.  I have found another recipe for using these which I intend to have a go at this year.  This will be posted separately.
  2. Prick each cherry all over with a sterilised needle or wooden cocktail stick.  I use a cherry stoner to remove any of the pits, especially with a view to eating the macerated fruit later on.
  3. Layer the cherries with the sugar alternating in a sterilised jar to within approx one inch of the top of the jar.  If using the Almond essence add now.
  4. Pour in the brandy to cover the cherries by about half an inch.  Seal the jar and then store in a cool dark place for at least three months before using to allow the flavours to develop.  Shake the jar from time to time.
  5. Line a funnel with a double layer of muslin and strain the brandy through into a sterilised bottle.  Seal the bottle and label
  6. Don't waste the cherries after straining they are delicious topped with fresh whipped cream or just pouring cream or if you fancy them as a sweetmeat dunk them in melted chocolate and allow to set.
Makes about 1 litre/ 1 3/4pints

Alcoholic bounty for adults

1 comment:

  1. I've just made this tonight! Your blog is a great source for inspiration and my go to for preserves x


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