Cherry brandy

Cherry brandy on day one

Cherry brandy on day one

Cherry brandy has always been one of my favourite tipples. I remember it being in the drinks cabinet when I was young and enjoying the sweet smell of it in my mum’s glass. It’s probably very 1970’s to admit to such a thing.

I have made damson gin or vodka lots of times thanks to our tree but I didn’t think I would get the chance to make my own cherry brandy. But the delivery of a crate of cherries from our friend made it a very tempting possibility.

It’s very easy, but you do need a large jar with a well-fitting lid, so that you don’t have a disaster when it comes to the shaking of the jar bit.

One of my favourite uses of cherry brandy now is to add a good slug to our regular cup of hot chocolate in the evening. Now there’s a sign of our age and present mentality.

I used a litre of brandy because I had so many cherries to get through, but you can half the quantities for a 50cl bottle. I used light coloured cherries so if you use dark cherries the colour of the resulting brandy will be deeper.

1 kg cherries
1 litre brandy (I used the cheapest bottle on the shelf)
300g sugar

Method

Find a jar that has a tight-fitting lid that is large enough to take the cherries and the liquid.

Prick the cherries several times and place into the jar. If you prick them over the jar you capture most of the juice, although it is a very good idea to wear old clothes and an apron. My formerly white ceiling bears testament to how far cherry juice can travel. Add the sugar and the brandy. Fit the lid, I then sellotape it to make extra sure of a tight fit. Give the jar a good shake. Place the jar somewhere where you will see it daily to remind you to shake every day for the next week. After that shake once a week for the next two months, tasting it occasionally to see if it is cherry enough for you. Once it is, strain back into sterile bottles. You can now drink it or if you can bear it leave it for 12 months to mature.  I plan to use the cherries in a chocolate dessert. It would be a shame to waste them.

Cherry brandy after 3 weeks

Cherry brandy after 3 weeks

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15 responses to “Cherry brandy

  1. I made some of this particular hooch about 3 years ago… and I’m disappointed to report that though it’s good, I seem to have lost my taste for it, and I now more often use a slug of it to liven up puddings. Nothing wrong with that though, and I have a sneaky liking for the sozzled cherries too.

  2. Very nice–with or without the hot chocolate. And you have a one-of-a-kind design on your ceiling to boot. Enjoy!

  3. What nice friends you have delivering a crate of cherries.

  4. What’s going on? I don’t like Cherry Brandy (reminds me of visits to ageing aunts as a kid), or pickled walnuts (even if you don’t have a recipe), or broad beans (Yuk!). But I’ll let you off – I know you have other readers apart from me!! 😉 xCathy

    • Ha ha ha, sorry Cathy I will do my best to make something more to your taste soon. What’s the matter with you, though? You don’t like broad beans? Or cherry brandy? I am not sure if I will like the pickled walnuts yet, so I will let you off that one.

  5. This looks delectable. I’ll have to try this recipe next year when the cherries come on. Thank you for sharing. Have you tried peach brandy before?

  6. I’ve never had cherry brandy but I’ve always loved the sound of it and now I know it goes well with hot chocolate – well ………..

  7. i am just about to try doing cherries in brandy. Last year i did black currants in brandy,it’s the best thing i have ever tasted !

  8. Excellent recipe & so easy! I have just bottled 2 litres of the cherry brandy & it’s already delicious with a good punch to it. I used the English dark cherries….this year has been a good one for them. Now enjoying the healthy eating of the brandied cherries left over ….better than eating sweets! 😀

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