Brandied Dried Cherries

Here at Cherry Country, we don’t believe in the Maraschino cherry.  We believe that good food and drink comes from the most natural ingredients.  So next time your cocktail calls for cherries, put down the jar of syrupy sweet, artificial maraschinos and use these simple recipes to make the best natural cocktails.

Use the juice from your boozy cherries to add to any cocktail recipe. These boozy cherries are going to be a sure hit with any cocktail fan.

Soaking Method:

Put Tart cherries in a small glass jar fitted with a lid. Cover them with some nice brandy, and wait a few days for them to plump up. Add a pinch  (vanilla bean, nutmeg, etc) to spice them up.

Cooking Method:

Brandied Cherries, adapted from Leslie Mackie’s Macrina Bakery and Café Cookbook: Favorite Breads, Pastries, Sweets and Savories
Makes about 2 cups

1/2 c granulated sugar
1/2 c brandy
1 T vanilla extract
1/4 c water
2 c Dried Tart Cherries with Sugar

Combine sugar, brandy, vanilla, and water in a medium saucepan and bring to a simmer over medium heat. Add cherries and stir to make sure all the fruit is coated. Reduce the heat to low and cook for 3 minutes, stirring frequently. Cover the pan and remove from the heat. Let the cherries steep for 1 hour.


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