Brandied Cherries

What you will need:
Medium-sized saucepan
Measuring Jar
Small (preserving) jar(s)
Needle (or small skewer)
50g (1lb) cherries (washed)
225g (8oz) sugar
1 cinnamon stick
150ml (1/4 pint) brandy (approx)

Prick the cherries all over with a needle (or small skewer)
Make a light syrup by dissolving 100g (4oz) of the sugar in 300ml (1/2 pint) water
Add the cherries & cinnamon stick and poach gently for 4 to 5 minutes
Remove the pan from the heat and drain the cherries – reserving the syrup in a bowl – remove the cinnamon stick
Wait for the fruit to cool – then arrange in small jars
Return  the reserved syrup to the pan
Add the remaining sugar and dissolve it slowly
Bring to the boil and boil to 110°C (230°F), then allow to cool
Measure the syrup and add a equal quantity of brandy
Pour over the cherries
Seal the jar(s)

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