Black Cherry Brandy
Ingredients
Directions
Macerate
Stone the black cherries and place them in a large container.
Add the gallon of brandy to the cherries.
Bruise the stones and add them to the mixture.
Cover the container tightly and let it stand for 5 to 6 weeks.
Bottle
After the time has passed, pour the liquid clear from the sediments 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
- Provide the main fruit flavour and sugars that give the brandy its colour and fruitiness.
- Brandy
- Acts as the solvent and preservative, extracting flavour and colour from the fruit over time.
- Stones from the cherries
- Add a subtle almond-like bitterness and aroma as they steep in the brandy.
The step that matters
Covering and standing the container. The mixture must be sealed tightly so alcohol does not evaporate and the fruit does not spoil; the long standing lets flavour and colour slowly extract from the fruit and stones.
“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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