Cherries in Brandy

Use the best, peak season fruit you can find. Cherries and grapes work equally well in this recipe. The amount of sugar is a matter of preference but I find these proportions work well. We’ve made this using domestic brandy and French brandy. Honestly, I don’t think the price differential of imported brandy is justified. Grappa is also a traditional spirit but, again, you’d be looking for a pedestrian, but drinkable, grappa, not one of the über-expensive artisanal grappas. The recipe is infinitely expandable and very quick to pull together. If your jars are larger, just increase the sugar. I have collected an (almost) endless supply of these jars from French jams and use them over and over.

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Prep Time 10

Total Time 10

Servings: 6 persons

Ingredients Method Notes

Ingredients

Cherries or grapes enough to fill a jar that holds 12 liquid ounces.
1 tablespoon sugar
Brandy or grappa to fill the jar

Method

Wash the fruit and dry thoroughly.
Remove the stems from the cherries.
Put the fruit into the jar, fitting it in snugly but not smashing it.
Add the sugar.
Fill jar with brandy or grappa to cover the fruit.
Put the lid on the jar.
Turn the jar a few times a day until the sugar is fully dissolved.
Put the jar in a cool, dark place and forget about it for 3-4 months.
When ready to serve, put two cherries in a cordial glass along with some of the liquid.

Notes

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