This morning was for Drunken Cherries. I had a question about what makes a Drunken Cherry. Booze. In this case brandy. You could also use Kirsch, but I happened to have some brandy left over from a batch of sangria. Drunken Cherries, or any kind of fruit, is a fairly new term. Many recipe books will call the fruit "spirited".
I used a recipe from the current Edible Seattle. I was expecting 5 pints and I was surprised when my yield was 8.
If you are planning to make something similar, I have two things to pass along.
~ Pit and can the cherries in two separate sessions, the pitting is going to take longer than you think.
~Standing over a pot of hot alcohol first thing in the morning takes a strong stomach, next time I will wait until after lunch.
Tomorrow is for Blueberry Jam! The last time I tried to make Blueberry Jam I ended up with Blueberry Syrup. I'm smarter now and have high hopes.
These will be soooo good over vanilla ice cream in the middle of winter. My friend and I did them in rum one year. So good. We didn't even bother pitting them.
Posted by: kate | July 27, 2010 at 11:59 AM
Yum! Those look delish! We missed cherry season here (it was VERY short). Hopefully I can hit it next year. My favorite cherry dish is to stew them in red wine with a bit of sugar, zest of a lemon (in thick strips), basil, and a vanilla bean (split and seeded into the wine). You're supposed to serve it over vanilla ice cream which is divine but it's hard not to eat it just as is.
Posted by: Julie | July 27, 2010 at 04:23 PM
I will have to add this to my list of canning things to try the sound delicious.
Posted by: Rae | July 29, 2010 at 10:42 PM