Brandied Cherries

[courtneyp]

My boyfriend and I are budding Manhattan enthusiasts, and I had made a batch of brandied cherries this past summer for us to garnish our drink with.

Now that cherries are out of season, and I'm out of brandied cherries, I'm in a lurch! Is there a good place to go to find good, jarred brandied cherries?

I'm in Oakland, but willing to go to SF for these.

Or should I chance using frozen cherries to make my own?

[rworange]

Whole Foods in Oakland had a big jar of alcohol-marinated cherries in the cheese department. They give samples, so they'd probably let you try one to see if they were right for you. Sorry, I was in a hurry and didn't note the exact type of cherry or price.

[courtneyp]

Great, thanks! I will most definitely check them out (and gives me an excuse to check out the new WF)!

I ended up buying frozen cherries and using my usual brandied cherry recipe (from Art of the Bar). They ended up a bit too sweet and mushy, which I guess I expected from frozens.

[The Chowhound Team]

Please post your recipe (in your own words) on our Home Cooking Site. We reserve the local boards for the discussion of local chow.

Home Cooking: http://www.chowhound.com/boards/31 .

[courtneyp]

Hm, are they brandied cherries? With a name like "Pie and Pastry Bible", it makes me think they're made more for desserts...? With a more jam or syrupy feel?

But yes, please post the recipe! I'm curious.

[gwarring]

they are brandied or cognac cherries, and I will post the recipe on the other board. They are a little syrupy, and they are great over ice cream, but I think they also would be terrific in a manhattan. But I'm thinking brandy manhattan, which I understand is maybe more of a midwestern thing. When the Chronical did a big article on manhattans a couple of months ago, there was no discussion of brandy in any kind of manhattan.

[courtneyp]

Great, thank you! I will try them out.

Although I don't use brandy in a manhattan (I use bourbon or rye), I make sure my cherries are brandied. None of this bright red maraschino junk!

[courtneyp]

I just went to Ratto's for lunch, and they actually had one huge jar of cherries in Kirsch. It didn't have a price tag, but the cashier said that it was gonna be in the thirty dollar range. Ouch! I passed for now, want to see what my other options are.

[Melanie Wong]

Check the warehouse sale for Made in France, they carry a good brand from france.

[courtneyp]

Ah, I see that on their online catalog. Thanks!

[Pollo]

Made in France has the BEST brandied cherries....they will have sale open to public this Friday starting at 2 PM....~$24 per jar (~1l)....good stuff....

[courtneyp]

Rats, I don't think I'll be able to make it there on Friday. Good to know though!

[peachblossom]

The website says "by invitation only." Do you need to have received an invitation to attend the warehouse sale or can anyon drop in?

[Atomica]

Anyone can shop at the open warehouse sales.

[Pollo]

Just get there early...as in right around the time they open (2 PM) since most of the good stuff goes fast....

[TopoTail]

They were giving out samples of jarred brandied cherries at the Pasta Shop on 4th Street in Berkeley this weekend, but I'm not sure they are what you are looking for. Seems to me they were in a jam-like sauce that might not be appropriate for making Manhattans. Still, they might be worth checking out.

[wally]

They are selling Luxardo cherries there as well as other brands of amarena. I have no idea what is needed for a correct Manhattan.

[courtneyp]

Ah! Luxardo cherries are perfect. I'll see if I can check it out!

[courtneyp]

Hmm, I'll have to check it out. The jam-like sauce, isn't good for drink garnishes, but they might have something else. Thanks!

[Chuckles the Clone]

I use dried cherries and bourbon to cover and a month in a jar in the fridge and they come out great. Last time I got a bag of organic dried cherries from the berkeley bowl; I don't regularly look for them there so I can't comment on current availability. I've also seen little bags of them at TJs.

[chatty]

Do you follow proper canning type techniques, or just trust the bourbon to keep stuff from growing in the jar? I joined chowhound JUST to ask this question, but I may be here for the long haul!

[rworange]

The place to ask that type of question is on the Home Cooking board. I started a topic for you
http://www.chowhound.com/topics/466965

Welcome to Chowhound. Hope you'll post about your favorite places to eat.

[chatty]

I promise, I shall!