Sunday, February 16

Brandied Cherries

Inspired by our favorite local burger joint, Big Orange, (and their killer bar), we finally brought home our love of the brandied cherry. Simple, sweet, and a great way to elevate your homemade old fashions and manhattans. I found this recipe via Imbibe magazine, and thought it sounded perfect. Although you could always spice up your cherries with some ground cardamon and other spices, too!

You'll be happy to know this recipe makes four 8oz jars. Plenty to enjoy for yourself, and enough to gift to someone special. Sam's been eating them straight from the jar! So YUM!


1 lb. cherries, pitted
1 cup brandy
1/2 cup sugar
1/2 cup water
2 tsp. lemon juice, fresh-squeezed
1 stick cinnamon
Pinch of freshly grated nutmeg
1 tsp. vanilla extract

Wash and pit the cherries. 

In a saucepan, combine all ingredients except the cherries and brandy and bring to a rolling boil. When the liquid begins to boil, reduce the heat to medium. Add the cherries and simmer for 5–7 minutes. 

Remove from heat, add the brandy and let cool. Transfer the cherries into clean jars and refrigerate, uncovered until cherries are cool to touch. Cover tightly and refrigerate for up to two weeks.

To preserve, bring a large pot of water to a boil, and submerge jars for 10 minutes.

Original Recipe: Imbibe Magazine