Brandied Sweet Cherries
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These gourmet delights from the June issue of Canadian Living are delicious on ice cream, pudding, or cake. You can sip the leftover brandy as a cordial or use it as a flavouring in baking.
Servings: 7 cups (1.75 L)
Ingredients:
| Nutritional Info | |
| Per 1/4 cup (50 ml) of cherries in liquid: about | - |
| cal | 107 |
| pro | trace |
| total fat | trace |
| sat. fat | trace |
| carb | 12 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 1% |
| vit C | 3% |
Suggested Recipes
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7 cups (1.75 L) sweet cherries, (2 lb/1 kg)
1 cup (250 mL) granulated sugar
1 bottle (750 mL) brandy
Preparation:
Snip off top half of each cherry stem; prick each cherry with toothpick.
In each of seven 1-cup (250 mL) sterilized jars, place 1 cup (250 mL) cherries and rounded 2 tbsp (25 mL) sugar; pour in brandy, covering cherries. Seal jars tightly. Shake gently to dissolve sugar; repeat occasionally during next 24 hours.
Store jars in cool dark place, turning periodically, for at least 2 months or for up to 12 months.
Additional Information
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