Brandied Cherries recipe

Just picked up a quart of sour cherries from the farmer's market. I'm planning to put cherries in alcohol--probably brandy or rum, perhaps with some maraschino liqueur--to serve with cocktails over the coming year. Does anyone have any favorite recipes?

I can't tell if sugar is an absolute necessity for these recipes. I've already tasted a few, and they're not terribly tart. I'm trying to avoid a really sweet cherry, but I also don't want it to taste washed out and only boozy.

Any recommendations are appreciated. Thanks.

I just made 7 quarts last week, and used about a pound of sugar more or less. I use the cheapest vodka I can find to keep the alcohol neutral (in France, you use neutral grain spirits, but you can't buy that here since Prohibition, I have been told). Since I let the cherries marinate until Christmas at the earliest, the liquor takes the flavor of cherries. You can, of course, use brandy or rum, but you will not get as much of a cherry flavor. It does take some sugar though, but not a whole lot. I put a thick layer of cherries into a large jar and then sprinkle sugar, alternating cherries and sugar before covering with alcohol and shaking to dissolve the sugar. I also prefer to make them with stems, cut to about 2/3 length, if possible, but sometimes the cherries I find in the market already have stems removed.

chapulin wrote:(in France, you use neutral grain spirits, but you can't buy that here since Prohibition, I have been told).

This is basically Everclear (I think), which is sold at 190 proof in IL. I prefer using an inexpensive cognac, like Remy Martin VSOP, which runs about $30/bottle and actually imparts some flavor. I got this recipe from Paul Virant. His version uses brandy but I swapped in cognac for it.

1 liter cognac
750g water
500g granulated sugar

Heat water and sugar just enough to dissolve the sugar completely. Let that solution cool, then add brandy or cognac. Then, pour the entire mixture over fruit in glass vessel(s) and keep refrigerated. Make sure the fruit is entirely covered by the cognac/sugar/water solution.

You can also do this via traditional canning method. The upside that is refrigeration isn't necessary for long-term storage of the finished product. The downside is that the fruit ends up cooked and the quality degrades a bit.

=R=

I can vouch for Chapulin's recipe. I was gifted with some once back in my Pensiero days, and loved them.

Evercleer brand (151 proof) is available and expensive. There are several Polish versions of rectified spirits that will cost you less. You can't get the higher proof versions in Chicago, but 151 should be enough for most applications.

After spending a couple of years 'fruitlessly' (har-de-har-har) searching for sour cherries, I gave up. But this year, sour cherries found me when I wasn't even looking for them! Fresh Farms had quarts last week and the little pop-up farmstand in front of the Grove St. YMCA in Evanston had quarts this past Tuesday.

Fresh Farms
5740 W Touhy Ave, Niles, IL 60714
(847) 779-7343

pop-up farmstand
Tuesday mornings until 1 p.m.
on the sidewalk in front of the YMCA
1000 Grove St, Evanston, IL 60201
(847) 475-7400

chapulin wrote:I just made 7 quarts last week, and used about a pound of sugar more or less. I use the cheapest vodka I can find to keep the alcohol neutral (in France, you use neutral grain spirits, but you can't buy that here since Prohibition, I have been told). Since I let the cherries marinate until Christmas at the earliest, the liquor takes the flavor of cherries. You can, of course, use brandy or rum, but you will not get as much of a cherry flavor. It does take some sugar though, but not a whole lot. I put a thick layer of cherries into a large jar and then sprinkle sugar, alternating cherries and sugar before covering with alcohol and shaking to dissolve the sugar. I also prefer to make them with stems, cut to about 2/3 length, if possible, but sometimes the cherries I find in the market already have stems removed.

Really, really helpful, and it's nice to be able to get a seal of approval from the group. I'm looking for a method without water or simmering, both for ease and simplicity (no worries about mold, etc.), and this looks perfect.

My qt of sour cherries measured about 29oz; my plan is to make 1lb cherries in brandy and the remaining (short) lb with aged rum. This'll help me clear out some of my liquor cabinet as well, so that's another bonus.

Thanks for everyone's help.

Joy wrote:After spending a couple of years 'fruitlessly' (har-de-har-har) searching for sour cherries, I gave up. But this year, sour cherries found me when I wasn't even looking for them! Fresh Farms had quarts last week and the little pop-up farmstand in front of the Grove St. YMCA in Evanston had quarts this past Tuesday.

Fresh Farms
5740 W Touhy Ave, Niles, IL 60714
(847) 779-7343

pop-up farmstand
Tuesday mornings until 1 p.m.
on the sidewalk in front of the YMCA
1000 Grove St, Evanston, IL 60201
(847) 475-7400

I just realized I'd wanted to try this process, and got worried that I'd missed sour cherry season. But thankfully, Klug Farms at the Lincoln Square Farmer's market came through for me. Phew.

There is a related discussion buried in this thread: Whiskey for an Old Fashioned or Manhattan?

chapulin wrote:I just made 7 quarts last week, and used about a pound of sugar more or less. I use the cheapest vodka I can find to keep the alcohol neutral (in France, you use neutral grain spirits, but you can't buy that here since Prohibition, I have been told). Since I let the cherries marinate until Christmas at the earliest, the liquor takes the flavor of cherries. You can, of course, use brandy or rum, but you will not get as much of a cherry flavor. It does take some sugar though, but not a whole lot. I put a thick layer of cherries into a large jar and then sprinkle sugar, alternating cherries and sugar before covering with alcohol and shaking to dissolve the sugar. I also prefer to make them with stems, cut to about 2/3 length, if possible, but sometimes the cherries I find in the market already have stems removed.

Reviving this thread. Chapulin, do refrigerate the cherries, I'm thinking of doing this today with tart cherries from Klug.

As a beneficiary of Chapulin's generosity, the cherries kept @ room temp just fine.

Thank you!!

(in France, you use neutral grain spirits, but you can't buy that here since Prohibition, I have been told).

You have been told wrong. That's Everclear, and you can find it at Binny's. Everclear is 151 proof; Binny's also sell Gem, which is 190 proof (!!).

I've only ever had the 190 proof Everclear, didn't know they made a 151.

Kman wrote:I've only ever had the 190 proof Everclear, didn't know they made a 151.

Ditto. I have a vivid memory of a friend giving me a shot of Everclear 190 proof on my 21st birthday and telling me it was vodka. Yeow! Talk about white lightning...

stevez wrote:Ditto. I have a vivid memory of a friend giving me a shot of Everclear 190 proof on my 21st birthday and telling me it was vodka. Yeow! Talk about white lightning...

LOL, I would have loved to have seen the look on your face!

For this application, I'd skip the grain neutral spirits all together. By using them, you give up a big chance to impart flavor into the final product. Stick with brandy or cognac, or if you absolutely must use something high proof, use some dark, 151 proof rum like the Hamilton or Lemon Hart (if you can still find it . . . and if you can, please let me know where ).

=R=

ronnie_suburban wrote:For this application, I'd skip the grain neutral spirits all together. By using them, you give up a big chance to impart flavor into the final product. Stick with brandy or cognac, or if you absolutely must use something high proof, use some dark, 151 proof rum like the Hamilton or Lemon Hart (if you can still find it . . . and if you can, please let me know where ).

=R=

I agree. I use el Dorado that you (Ronnie) suggested for the nocino I make. When compared to others made w/grain, it's much more round and complex. It also was the crowd favorite in the blind tasting we did @ Mana.