Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Brandied Cherries




Source of Recipe


Mai


Recipe Introduction


I put up eleven gorgeous ruby-red pints for holiday gift-giving.


List of Ingredients




4# sweet cherries
5 cups white sugar (way too much)
2 cups water
1-1/2 cups brandy



Recipe



Trim cherry stems to 1/2".
Bring 1 cup sugar and 2 cups water to boil, and
then simmer until sugar is melted.

Make piles of enough cherries to fit into a pint
jar. Blanch each batch of cherries for 2 minutes
in the simmering syrup.

Drain each batch and add to a clean, hot pint jar. Repeat until all jars are filled.

Add remaining sugar (4 additional cups are too
much. Try 2-1/2 to 3 cups) to the syrup and
dissolve.

Add 1/4 cup brandy to each jar of blanched
cherries. Top off with a few extra cherries.
They shrink when blanched, so extras can
easily fit in the jar. Then pour in the thick
syrup, leaving 1/4 inch head space. Put on lids
and screw caps, according to manufacturer's
directions.

The sugar syrup clumps to the bottom of the jar.
Twist, rotate, and gently shake if necessary,
to dissolve the sugar into the brandy.

Store for 3-4 months in a cool, dry place before
using.