Brandied Cherries

Brandied Cherries

Sweet cherries steeped in brandy and spiced syrup turn jammy and boozy over a few weeks of patient waiting.

Make ahead Makes 32 oz Calories 120/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Kosher

Fresh cherries are simmered briefly in a sugar syrup scented with vanilla and warm spice, then packed into jars with brandy for a long, slow soak. The result is a syrupy, deeply flavored preserve that works spooned over ice cream, stirred into cocktails, or served alongside roasted meats and cheese boards.

Ingredients

  • 2 pounds sweet cherries, stemmed and pitted
  • 1 1/2 cups granulated sugar
  • 1 cup water
  • 1 1/2 cups brandy
  • 1 vanilla bean, split lengthwise
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 strip lemon zest
  • 1/8 teaspoon fine sea salt

Method

  1. Rinse the cherries, remove stems, and pit them, keeping them as whole as possible.

  2. In a 6-quart saucepan, combine the sugar, water, cinnamon stick, cloves, lemon zest, salt, and vanilla bean. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  3. Add the pitted cherries to the syrup and simmer gently until the cherries soften slightly and release some juice.

  4. Remove from heat and let the mixture cool to room temperature.

  5. Discard the cinnamon stick, cloves, and lemon zest. Scrape the vanilla bean seeds into the syrup and discard the pod, or leave it in for extra flavor.

  6. Pack the cherries into clean pint jars, dividing them evenly.

  7. Stir the brandy into the cooled syrup, then pour the mixture over the cherries in the jars, leaving 1/2 inch of headspace and making sure the fruit is fully submerged.

  8. Seal the jars tightly and refrigerate, shaking gently once a day for the first week to distribute the flavors.

  9. Let the cherries steep in the refrigerator for at least 2 weeks before using, for best flavor steep 4 to 6 weeks.

Rate this recipe

★ 4.1 (1)

Brandied Cherries

Fresh cherries are simmered briefly in a sugar syrup scented with vanilla and warm spice, then packed into jars with brandy for a long, slow soak. The result is a syrupy, deeply flavored preserve that works spooned over ice cream, stirred into cocktails, or served alongside roasted meats and cheese boards.

Make ahead 32 oz 120 cal

Ingredients

  • 2 pounds sweet cherries, stemmed and pitted
  • 1 1/2 cups granulated sugar
  • 1 cup water
  • 1 1/2 cups brandy
  • 1 vanilla bean, split lengthwise
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 strip lemon zest
  • 1/8 teaspoon fine sea salt

Method

  1. 1

    Rinse the cherries, remove stems, and pit them, keeping them as whole as possible.

  2. 2

    In a 6-quart saucepan, combine the sugar, water, cinnamon stick, cloves, lemon zest, salt, and vanilla bean. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  3. 3

    Add the pitted cherries to the syrup and simmer gently until the cherries soften slightly and release some juice.

  4. 4

    Remove from heat and let the mixture cool to room temperature.

  5. 5

    Discard the cinnamon stick, cloves, and lemon zest. Scrape the vanilla bean seeds into the syrup and discard the pod, or leave it in for extra flavor.

  6. 6

    Pack the cherries into clean pint jars, dividing them evenly.

  7. 7

    Stir the brandy into the cooled syrup, then pour the mixture over the cherries in the jars, leaving 1/2 inch of headspace and making sure the fruit is fully submerged.

  8. 8

    Seal the jars tightly and refrigerate, shaking gently once a day for the first week to distribute the flavors.

  9. 9

    Let the cherries steep in the refrigerator for at least 2 weeks before using, for best flavor steep 4 to 6 weeks.