Spiced Brandied Cherries

 

There are some pickled cherries in amongst these jars.

250gm fresh cherries, whatever you want really
1 cup water
1/2 cup brown sugar, firmly packed
1/2 cup white sugar
1 tsp vanilla extract
2 cardamom pods
2 whole cloves
2 allspice berries
1 pod star anise
1 cinnamon stick (I use cassia)
2 juniper berries

1 cup brandy

Method

Bring water to the boil then add the sugars and dissolve completely

Reduce heat and add spices and vanilla extract

Simmer 10 mins or so

Turn off heat and add the cherries and brandy, steep for a while.

Scoop out cherries and pack into warm sterilised jars.

Pour over the spicy liquid and seal. 

Leave for 6 weeks to develop the flavour before opening – enjoy!

Chooks Note:

The original recipe said to remove the pips; I don’t.

In terms of the spices, I have added a couple. You can be as creative as you like. 

You could also include a slice of lemon or orange zest and use a different liquor.

What you add is really a matter of individual taste preference. The original recipe said to strain the liquid but I love to add the spices to the jars, more punch.  

If you use more fruit don't change the brandying liquid too much. I had 600gm fruit and added little more water and brandy and there was some left over; I'd hold back on the water.