brandied cherries opus 2

Last years Drunken Cherries were good.  SO much better than the glowing red balls of chemicals normally found in jars.  Still, this year I wanted to try something else.  I was looking for cherries with even more flavor and a melt in your mouth sort of quality.  Behold

Brandied Cherries Opus 2

7 cups pitted pie cherries (the soft sour ones)

2 cups water

1 cup sugar

1 fat cinnamon stick

6 tablespoons brandy

3 teaspoons vanilla

 In a good-sized pan, over medium-high heat, bring water, sugar, and cinnamon to a boil.  Once the sugar is dissolved, add the cherries and and return to a boil.

Pour 2 tablespoons brandy and I teaspoon vanilla into the bottom of three pint sized jars.  Fill jars with cherries and top with liquid to within 1/2 inch of the top of the jars. 

The jars can be placed in the fridge and will keep for a few months, or can be water bath canned.  Process pint jars for 10 minutes.

My yeild was two 1/2 liter Weck jars of cherries and one more jar of juice.  Traditional pint jars are a bit smaller.

Why did I process the jar of extra juice?  For a Cherry Cordial.  More on that later.

 

Comments

[Emma]

I have a feeling your canning posts with your new jars are going to make me want to buy some myself. Evil.

[Sarah]

these look so good-- I am the biggest fan of pie cherries, always looking for an excuse to buy more. thanks for a wonderful excuse!