Brandied cherries with frozen cherries
There was a question on the San Francisco board about if you could use frozen cherries to make brandied cherries. I got told to post the recipe here.
The recipe I have used calls for 12 ounces of previously frozen cherries thawed with juices reserved. There should be about 10 tablespoons juice, then add enough water to the juices to equal 1 1/2 cups total. Add 1/2 cup sugar, the cherries, and bring to a boil, simmer for 1 min.
Remove from heat.
Remove the cherries with a skimmer or slotted spoon, and I put the cherries in a heatproof glass bowl or you could put them in a 1 quart jar. Add 1/2 cup brandy or cognac, cover and set aside.
Bring the cherry syup to a boil in a large pan, then continue boiling until it has reduced to 1 cup. Pour the syrup over the cherry/brandy mixture, stir or swirl a bit and after it has cooled refrigerate. The cherries are supposed to keep covered for up to 3 months as is but I have never had them last that long.
The recipe is from The Pie and Pastery Bible by Rose Levy Beranbaum
My mom made brandied cherries for cherries jubilee over the Christmas holidays. She made the cherries in November, along with the plum pudding. I just can't see less than a couple of weeks. She also used canned cherries and a higher percentage of brandy.
When I made them I always let them sit for at least three weeks. I used the juice in the can and I don't recall adding any water. Maybe the frozen ones are different.
I need some brandied cherries for a speakeasy night I'm hosting in a few days. I threw this recipe together and let them sit for 24 hours. The cherries are tasty, but not nearly as boozy as I was hoping for. I guess that's because these are from a pastry cookbook and may not be intended for making drinks. Next time I'll significantly increase the ratio of brandy to water.