It’s cherry time here in Northern California and I’ve been wanting to try my hand at brandied cherries for some time. The below is a spicy version based up the very fabulous Lu’s recipe (found via Imbibe magazine and also in the American Cocktail book by Sheri Giblin).

Cherry chomper for pitting cherries!

Ingredients

• 2 cups pitted cherries (we used sweet, sour would also work)
• 2 cups brandy (we like Korbel)
• 1/2 cup sugar
• 1/2 cup water
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp vanilla extract
• 1 tsp allspice or baking spice blend
• 2 tsp lemon (fresh squeezed)
• 1 vanilla bean (optional)

Directions

1. Add all ingredients except cherries and brandy, bring to rolling boil
2. Reduce heat to medium and add cherries, simmer for 5-7 minutes
3. Add brandy and let cool
4. Transfer into glass jars, pouring liquid over cherries and reserving any excess liquid for cocktails, store in refrigerator

Makes 2 pints cherries and a half pint flavored brandy. Cherries can be eaten straight from the jar or for cocktails.

Bringing the cherries to a boil.

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