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:
covered percent of daily need
