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Brandy soaked cherries (Chris Young for The Globe and Mail)

Brandy soaked cherries

(Chris Young for The Globe and Mail)

Brandy soaked cherries Add to ...

Light years away ahead of maraschinos, they’re great in cocktails but also pretty irresistible all by themselves.

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  • Servings: 2 cups of brandied cherries.

Brandy soaked cherries

3/4 cup water

3/4 cup sugar

3/4 cup brandy

1 cinnamon stick

1 2-inch piece vanilla bean, split open

2 cups (approximately) fresh sweet cherries, rinsed

Method

In a small saucepan, combine water and sugar and stir together over medium heat. When mixture begins to boil, remove from heat and add brandy, cinnamon and vanilla. Return to stovetop and simmer on low for about 5 to 7 minutes, or until syrup has thickened slightly. Keep stems on the cherries and arrange loosely in a 16 oz /500 ml jar. (The size of your cherries will determine exactly how many you can comfortably fit.) Cool syrup slightly and pour over cherries. Allow to soak in fridge overnight, or for up to 10 days.

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