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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brandied Cherries

Date Added: December 07, 2009


2 Pounds Cherries pitted
2 Cups Water Heated To 105F
1 Cup Sugar confectioner'
Cup Brandy
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1. Combine cherries and water in heavy saucepan/skillet lge.

2. enough to hold fruit in no more than 2 layers.

3. Bring to simmer, cover and barely simmer for 10 minutes, or until the cherries can easily be pierced with a tooth pick.

4. Uncover the pan several times during the cooking and stir very gently.

5. With slotted spoon, remove fruit to bowl. Boil juices until reduced to 1 cup or slightly less.

6. Add sugar and bring to a boil, stirring. Cover pan and simmer 1 minutes Pour syrup over cherries, cover bowl with towel, and let fruit stand 12 to 24 hrs.

7. Strain off syrup into small saucepan and bring to boil.

8. Reduce syrup to about 2/3 c. Divide cherries between 2 hot, sterilized pint canning jars and slowly add hot syrup.

9. Fill each jar with Brandy or cognac almost to rim.

10. Wipe rims, seal jars, and fasten with screw rings.

11. Invert jars several times to mis-liquor and syrup and let stand in cool place 30 days.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Cherry, Natural Sweeteners, Alcohol allergies.
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