Cherry Brandy
Ingredients
Directions
Prepare
Stone the cherries and bruise the stones in a mortar.
Put the bruised stones into 2 gallons of brandy.
Steep and bottle
Let it stand for 40 days, well covered.
Rack it off and bottle it.
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
What each ingredient does
- Black cherries
- Supply the main fruit flavor and color that the brandy takes on during steeping.
- Brandy
- Acts as the solvent that draws flavor and color out of the fruit and stones, and preserves the result.
- Stones from cherries
- Bruising releases their aromas, adding a subtle almond-like note to the steeped brandy.
The step that matters
Let it stand for 40 days, well covered.. Alcohol draws flavor and color from the fruit and stones slowly over time, so the full steeping period is needed. Keeping the container covered limits evaporation and exposure to air and contaminants.
“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.
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