Best Brandied Cherries Recipe

Best brandied cherries recipe. Recipes for brandied fruits date back hundreds of years, and it is a lovely way to enjoy the flavor of short-season fruits all year round as an after-dinner delicacy.

The best fruit for brandy is picked on a dry morning after dawn but before the sun has heated the fruit. However, this is not always possible as most people don’t have their own fruit trees. As long as the fruit is firm, large, and of good quality, the finished product will be most successful.

Glass or earthenware containers are the best, for metal must not come in contact with the fruit. Very old recipes recommended that a piece of bladder tied over the top is the best way to seal the jars. Today, instead of the bladder, a piece of thick plastic may be used. Place this over the jars for the first week, while the sugar used to sweeten the fruit dissolves, then seal with a lid. If the metal lid is used, be careful it does not come in contact with brandy. Insert a piece of paper between the brandy and lid as a precaution.

It is difficult to give an exact measurement for the brandy, but one point to remember is that the fruit must be well covered by it to avoid fermentation.

See the variation of brandied fruit below:

Brandied Kumquats Recipe

Ingredients: 1 pound (480 g) kumquats, 1 bottle (0.7 L) brandy, 4½ cups granulated sugar

Instructions: Wash the kumquats well. Prick each one all over with a darning needle. Place all the ingredients in a large glass jar and leave for 8 days, stirring once a day. Be careful not to break the fruits. The sugar should dissolve at the end of this time, but it takes a little longer in cold weather.

Seal the jar and keep in a cool, dark place for six months before using.

Brandied Grapes Recipe

Use only perfect grapes. Divide them into tiny bunches with about 3 grapes in each. Leave the stalks attached. Place gently in a 1½ quart (1½ L) glass jar. Pour over 3/4 cup sugar and then fill completely to the top with brandy. Seal the jar.

Shake the jar occasionally, until the sugar is completely dissolved. Put away in a cool, dark place and keep for three months before using.

Brandied Peaches Recipe

Ingredients: 2 pounds (960 g) peaches, skinned, 2 cups granulated sugar, 2½ cups (625 ml) water, 1½ cups (375 ml) brandy

Instructions: Dissolve half of the sugar in the water in a large saucepan over low heat. Poach the peaches in this syrup for 5 minutes. Drain the peaches, cool them, and place in jars. Add the remaining sugar to the syrup, bring to a boil slowly, and boil until thickened and syrupy.

Add the brandy to the syrup, cool, pour over the peaches, filling the jars (top up with more brandy if necessary to cover the fruit), and seal. Keep in a cool, dark place for six weeks before serving.

Best Brandied Cherries Recipe

Ingredients

• rind of 1 orange
• 4 pounds (1.9 kg) large cherries,pitted
• 8½ cups suagr
• 2 bottles ( (0.7 L) each) brandy

Method