I’m not sure there is much I can say about this recipe. They are cherries in brandy and they are tasty. They are tasty on their own, with vanilla ice cream or better yet, in a sidecar cocktail. I’ve provided both the recipe for the cherries and the sidecar.
Brandied Cherries in Red Wine
2 cups brandy
1 cup red wine
1 cup sugar
zest of 1 orange, removed in large strips with a vegetable peeler
3 pounds sweet cherries, pitted
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, and put the flat lids in a heat-proof bowl.
In a wide, 6- to 8-quart preserving pan, combine the brandy, wine, sugar, and orange zest. Bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then add the cherries, return to boil, and lower the heat and simmer, stirring occasionally, until the cherries are tender but still hold their shape, about 5 minutes.
Remove from the heat. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
Ladle the hot cherries and syrup into the jars, leaving 1/4 inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on the jar, adjusting the ring so that it’s just finger tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After an hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
The Perfect Sidecar
Vanilla sugar, preferably superfine
3 tablespoons freshly squeezed lemon juice (reserve a piece of the squeezed lemon)
2 tablespoons Cointreau
1/4 cup brandy
2 brandied sweet cherries
(We added cherry juice to the cocktail as well)
Chill 2 small stemmed cocktail glasses in the freezer. Spread the vanilla sugar on a small plate. Rub the rim of each glass with the reserved piece of lemon and dip it in the sugar.
Fill a cocktail shaker with ice and add the lemon juice, Cointreau, and brandy. Shake well, then immediately strain into the prepared glasses. Drop in the cherries and serve immediately.
Recipes from Canning for a New Generation Cookbook by Liana Krissoff and can be found on page 90 & 99