Brandied cherries

Brandied cherries

By
From
My Favourite Ingredients
Makes
1 kg
Photographer
Jason Lowe

These little translucent ruby jewels shine from their glass jars, giving a sense of comfort and warmth to everyone who sets eyes on them. Every year we lay a few fruits in brandy – usually cherries, damsons and raspberries – primarily so that we can enjoy their taste and beauty a little longer than their natural season allows. The brandy will eventually overwhelm the delicate flavour of the fruit, but if kept in the fridge they will last for a year. Choose fruit in really good condition, without bruises, soft spots or blemishes.

Ingredients

Quantity Ingredient
1kg ripe, sweet cherries
400ml good-quality brandy, such as an aged apple brandy
125g caster sugar
120ml water

Method

  1. Wash the cherries, leaving on their stems and lay them out to dry on a clean cloth.
  2. Pour the brandy into a small saucepan and add the sugar and water. Heat gently to dissolve the sugar and warm the liquor.
  3. Pack the cherries loosely into one large sterilised jar or a couple of smaller ones. Pour the warmed brandy over the cherries, making sure that the fruit is totally submerged in the alcohol. Seal and store in a cool dark place for a week or so to allow the flavours to develop, then store in the fridge.
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