Spiced Brandied Cherries
I’m not sure if I’ve been living in a cave, but I’d never heard of brandied cherries before. When I first ran across them over at Sidewalk Shoes though, I knew I had to try them right away. I mean how good does it sound–preserved fruit, but in liquor! Right up my alley.
Unfortunately, like when making preserved lemons, I can’t tell you how this tastes yet. It requires a bit of time to age and mingle. Of course, seeing how I sampled as I cooked, I can say I’m eagerly looking forward to when I get to open this jar up. This could go on top of ice creams, in mixed drinks, or just make for a great adult snack. Plus, its a fun way to let you enjoy cherries out of season.
- ~3 cups cherries, stemmed but not pitted
- cognac (or plain old brandy)…enough to top off the jar
- 5-6 Tbsp sugar
- no more than 1/4 cup water
- 1 star anise
- 4 cardamom
- 5 peppercorns
- 1 vanilla bean
As with
