Skip to main content
Drink

Liqueur Wine

A liqueur made by concentrating cherries with red wine and brandy, optionally sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Red wine and spirit work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 4 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Liqueur Wine

Ingredients

Directions

Make the cherry base

  1. Heat cherries over a slow fire until one-third of their weight evaporates.

  2. Add red wine and proof spirit or brandy to the concentrated cherry pulp.

Clarify and bottle

  1. Leave the mixture in a closed vessel until clear.

  2. Decant and bottle the clear liquid.

  3. If avoiding heat, add 4.5 pounds of sugar for every gallon of cherry pulp and mix with half its volume of spirit.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Red wine + spirittop 22% of all pairs
    Smell alikemoderate
    Cooked together4 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Spirit + sugartop 25% of all pairs
    Smell alikemoderate
    Cooked together602 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Red wine + sugartop 32% of all pairs
    Smell alikelow
    Cooked together864 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cherries
Provide the main fruit flavour and the pulp that forms the base of the liqueur.
Red wine
Adds liquid and body, carrying colour and fruity flavour into the blend.
Proof spirit or brandy
Adds alcohol that preserves the liqueur and carries aroma.
White sugar
Adds sweetness and balances the tartness of the cherries and wine.

The step that matters

Heating the cherries until one-third of their weight evaporates. Evaporating too little leaves the pulp watery and dilute, while overheating can scorch the fruit and dull its flavour. Reducing the pulp concentrates the cherry flavour before the wine and spirit are added.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More cherry liqueur recipes

Wild 3 See all 9 →

You might also like

Wine WheyWine Whey111 recipesRaisin WineRaisin Wine64 recipesEgg WineEgg Wine58 recipesElderberry WineElderberry Wine51 recipes