Cherry Brandy Reciepe
Patty and I like to think that we have a secret cherry brandy recipe. And in all modesty, it is excellent. And sadly, already we are beginning to run out. We were overly generous over the holidays. We imbibed a wee bit too much ourselves and we shared a bottle or two with friends.
Unfortunately, we could have had more but we split the harvest and used some for Patty’s equally famous cherry pies. Yes! They are that good. But we’ve learned our lesson—next year, one or two pies, and the rest goes straight from our cherry tree to the wine cellar.
Here is the recipe. We know it is cheating a bit. Only the cherries are local, but we’re convinced that the local cherries give the finished product its unique taste.
Enjoy with our compliments.
Chuck and Patty
Cherry Liqueur
1 1/2 lbs. sour cherries, with pits, no stems
1 1/2 – 2 cups sugar
2 1/2 cups vodka
1 cup brandy
1. Mix vodka, brandy and sugar in a glass bowl, stir well.
2. Cut each cherry slightly to open, leave pits in
3. Place cherries in 2 sterile wide-mouth quart jars.
4. Pour liquid mixture over cherries, stir and cap with tight lids.
5. Shake several times for 2 weeks.
6. Put in cool dark place for at least 3 months.
7. Strain through mesh and discard cherries.
Rebottle
Variations: For more “almond” flavor, pit all or part. Place pits in clean cloth and hit with hammer. Put broken pits and cherries in jar.
Sugarless: 1 cup apple juice concentrate instead of sugar.
