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!