How to Make Brandied Cherries

How to Make Brandied Cherries might be a good recipe to expand your beverage repertoire. One portion of this dish contains around 3g of protein, 1g of fat, and a total of 994 calories. This recipe serves 2. For $12.94 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 229 would say it hit the spot. It is brought to you by Nourished Kitchen. A mixture of sweet cherries, vanilla beans, cherry juice, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes about 10 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 24%. Similar recipes include Brandied Cherries, Brandied Cherries, and Warm Truffle Cakes with Quick Brandied Cherries.

Servings: 2

Preparation duration: 10 minutes

 

Ingredients:

1 1/2 cups brandy

1 cup unrefined cane sugar (buy it here)

1/2 cup sour cherry juice (buy it here)

1 ceylon cinnamon stick (buy it here)

1 pound sweet cherries, such as Bing or Ranier

2 vanilla beans (buy it here)

Equipment:

sauce pan

stove

Cooking instruction summary:

Pluck the stems from the cherries, but keep the pits in, and drop the fruit into a quart-sized jar. Arrange the cinnamon stick and vanilla beans among the cherries.Place a medium saucepan on the stove over medium heat, and pour in the sour cherry juice, brandy and sugar. Warm the liquids together with the sugar until it dissolves completely, then remove it from the heat and pour it over the cherries. Seal the jars, and let the jar sit on a sunny windowsill in your kitchen for at least one month and up to six weeks, shaking the jar once a week, before transferring them to a dark cupboard. Eat them within one year.

 

Step by step:


1. Pluck the stems from the cherries, but keep the pits in, and drop the fruit into a quart-sized jar. Arrange the cinnamon stick and vanilla beans among the cherries.

2. Place a medium saucepan on the stove over medium heat, and pour in the sour cherry juice, brandy and sugar. Warm the liquids together with the sugar until it dissolves completely, then remove it from the heat and pour it over the cherries. Seal the jars, and let the jar sit on a sunny windowsill in your kitchen for at least one month and up to six weeks, shaking the jar once a week, before transferring them to a dark cupboard. Eat them within one year.


Nutrition Information:

Quickview
993k Calories
2g Protein
1g Total Fat
146g Carbs
1% Health Score
Limit These
Calories
993k
50%

Fat
1g
2%

  Saturated Fat
0.09g
1%

Carbohydrates
146g
49%

  Sugar
134g
150%

Cholesterol
0.0mg
0%

Sodium
7mg
0%

Alcohol
60g
334%

Get Enough Of These
Protein
2g
5%

Manganese
0.5mg
25%

Fiber
5g
23%

Vitamin C
15mg
19%

Potassium
617mg
18%

Copper
0.19mg
9%

Iron
1mg
8%

Magnesium
26mg
7%

Vitamin B2
0.1mg
6%

Vitamin B6
0.12mg
6%

Phosphorus
55mg
6%

Calcium
52mg
5%

Vitamin K
5µg
5%

Vitamin B1
0.07mg
5%

Vitamin B5
0.46mg
5%

Vitamin A
150IU
3%

Folate
9µg
2%

Vitamin B3
0.4mg
2%

Zinc
0.27mg
2%

Vitamin E
0.2mg
1%

covered percent of daily need
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Food Trivia

Eating pasta that has been cooked, cooled, and then reheated is significantly healthier than eating it freshly cooked because it turns into “resistant starch,” reducing blood glucose levels by half.

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