Spiced Brandied Cherries Recipe
Sweet and tangy brandied cherries offer a versatile preserve perfect for cocktails or desserts.
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Instructions
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Rinse and pit the cherries over a bowl, collecting any juice with the pitted cherries in a separate bowl.
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Start boiling water in a saucepan; add brown and white sugars, stirring until completely dissolved.
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Reduce heat to a simmer, then add vanilla, cardamom, cloves, allspice, star anise, and cinnamon stick; simmer for 10 minutes.
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Remove from heat, discard spices, then stir in brandy, pitted cherries, and collected juice. Allow to cool completely.
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Transfer the cherries to a 1-quart jar (or two 1-pint jars) using a slotted spoon.
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Pour the cooled liquid over the cherries, ensuring they are fully covered and leaving 1/2-inch headspace; secure the lid.
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Refrigerate the jar, or process in boiling water for 10 minutes for traditional canning. Allow the brandied cherries to rest for six weeks before using.