HOME > Chowhound > Home Cooking >

Brandied cherries with frozen cherries

gwarring Nov 28, 2007 04:48 PM

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

  1. Click to Upload a photo (10 MB limit)
  1. Melanie Wong RE: gwarring Nov 29, 2007 07:39 AM

    Thanks for sharing. After they're prepared, do you need to let them steep for a few days before they're ready to use?

    1 Reply
    1. re: Melanie Wong
      gwarring RE: Melanie Wong Dec 6, 2007 09:04 AM

      Sorry, I didn't see the question until today. The original recipe uses them the day they are made, and doesn't call for any additional aging. I have always made them a few days before using, on the theory that it couldn't hurt.

    2. j
      j123jam RE: gwarring Apr 3, 2013 09:14 AM

      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.

      1. t
        travelerjjm RE: gwarring Apr 3, 2013 10:16 AM

        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.

        Show Hidden Posts