cherry brandy

Last month I put up a couple jars of Brandied Cherries.  The flavor was so good and there was quite a bit of liquid left after jarring the cherries, I immediately thought of a cherry brandy.

I did not find a recipe for Cherry Brandy, but after reading about other fruit brandies, I had a plan. 

I drained the original jar of cherry liquid through a fine sieve to remove the little bits that had been left behind. Then brought the juice to a boil and reduced it slightly. Once it coated a spoon, I pulled it off the heat and measured. 

1 and 1/4 cups of goodness.  The cinnamon from the original batch of cherries really comes through.  I added an equal amount of brandy and gave it a taste.  Heaven.

This is where things get a little tricky.  I knew the brandy was good now, but what about 8 months from now?  Most recipes using real fruit list a 6 month shelf life.  Well, I know a way to prolong shelf life, but would it work?  My main concern was that the alcohol would evaporate.  With nothing to lose I fired up a water bath.

I am happy to report that the canned jar is just as boozy as the one I did not can.  Oh happy day!  

Later in the evening I was able to mix up a new cocktail.  I am calling it an Edmonds Manhattan.

2 ounces good bourbon

1/2 ounce Cherry Brandy

2 dashes of Orange Bitters

The best of all worlds! 

 

Comments

[Patty]

Looks and sounds delicous! Love the name.