Brandied Cherries

5 from 1 vote

Brandied Cherries make a decadent dessert, wonderful hostess gift and can really amp up a drink too!

Prep Time30

Cook Time20

Total Time14 50

Course: Condiments

Cuisine: American

Servings: pints

Calories: 237kcal

Ensure cherries are clean, destemmed and pitted.
Bring remaining ingredients to a boil in a medium saucepan. Simmer about 20 minutes uncovered.
While syrup is simmering sterilize jars. (3 pints or 6 ½ pints or combination). Bring a few inches of water in a large pot of water to a boil; invert jars and simmer them about 15 minutes. Add rims and lids to water about 5 minutes before you are ready to start filling the jars.
Remove jars from water and move to a tea towel. Fill jars with cherries leaving about 1 inch from the top. Using a funnel fill the jar with brandy syrup, ensuring cherries are covered and ½" of headspace remains from the liquid to the rim.
Ensure the rim of the jar and sides are clean and dry.
Center a lid and screw on rim until just finger tight.
Variation 1: Allow jars to cool on the counter. You should hear pops as the jars cool meaning the lids have sealed. Refrigerate upto 1 year. Use within a month of opening.
Variation 2: Fill a canner with water and add a rack to the bottom so jars are not sitting right on the pot bottom. Add jars, they should not be crowded. Water should cover the lids by about 2 inches. Bring water to a boil. When the water boils start timer for 20 minutes, ensuring water continues to simmer.
When time is up remove jars with tongs and allow to cool on counter. Jars can be kept in a cool, dark place for up to a year.
Allow cherries to 'cure' at least 2 weeks before using. (Longer is better.)

Nutrition is approximate and is based on 1 pint.