Posts Tagged ‘Cherry Brandy’

Drunk Cherries

June 25, 2010

Well they look drunk, drowned and infused as they are in a good amount of brandy.

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Supposedly I was following a recipe for Cherry Brandy, but I can already see incredible opportunities for using the succulently brandified cherries too, once they’ve done they’re preserving thing.  Cherry Cheesecake?  Cherry Pie?  Cherry Torte?  Mmmm.

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INGREDIENTS – Morella cherries, good brandy; to every lb. of cherries allow 3 oz. of pounded sugar.

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I’ve no idea what Morella cherries are… or indeed what type of cherry I actually bought at the market on Saturday (so long as they aren’t sour, I’m a happy camper).  However, they were fresh, they were sweet and, what’s more, delicious.

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This is not exactly rocket science, this recipe.  Place cherries in preserving bottle.  Add sugar.  Add brandy (I went a bit mad, as you do, and added regular brandy and Mrs Beeton’s very own Lemon Brandy that I made several months ago).  Then “put corks or bungs into the bottles, tie over them a piece of bladder, and store away in a dry place” for 2-3 months.

Unfortunately, not having a bit of bladder (ick!), corks or bungs (what are they?) to hand, I used my steam oven to ensure that the jar was as sterile as possible.

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However, steam = heat = big fat boiled cherries.  All of a sudden, I went from having plenty of space at the top of the preserving jar, to pretty much none at all.   As a general rule, when whatever’s being preserved actually sticks above the liquid line in the jar, mould could potentially follow.  Not a good thing.

So,  I decided to leave it alone for a week or two and then use the contents for a dessert (and perhaps the semi-cherrified brandy for a punch?).  Not exactly what Mrs Beeton had in mind, but, as we’re moving to Canada in a few weeks anyway, maybe it’s just as well.

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If nothing else, the colour of the liquid inside the jar looks absolutely heavenly!

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Cherry Brandy (Recipe 1561): http://www.mrsbeeton.com/31-chapter31.html#1561