Preserved Brandied Cherries

1 1/2 lb. cherries
3/4 cup sugar
3/4 cup water
2 Tbsp. lemon juice
4 cardamom pods
2 whole cloves
2 whole allspice
1 cinnamon stick
1 cup brandy
1-quart jar with lid

Pit the cherries and set them aside.

In a medium saucepan bring sugar water, lemon juice, and spices to a boil. Reduce heat to maintain a simmer and cook until the mixture is slightly reduced and thickened, about 10 minutes.

Turn off the heat. Stir in the brandy and the pitted cherries.
Use a slotted spoon to transfer the cherries to a 1-quart jar. Pour enough of the cooking liquid over the cherries to cover them completely. Twist on lid.

Process in boiling water for 10 minutes, let cool, and store in a cool, dark place (such as a cupboard) for at least 6 weeks before using. Once opened, keep chilled. Alternatively, you can forgo the hot-water processing and store in the refrigerator.

Makes 1 quart Brandied Cherries.

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