Cherry-brandy
Ingredients
Directions
Fill wide-necked bottles two-thirds full with small cherries.
Pour brandy into the bottles until the cherries are fully submerged.
Seal the bottles tightly and store in a cool, dark place for at least a month.
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
- Small cherries (brandy-blacks)
- Provide the main fruit flavour and colour that infuse into the brandy over time.
- Brandy
- Acts as the alcoholic base that extracts flavour from the cherries and preserves them.
The step that matters
Seal the bottles tightly. A tight seal keeps air and contaminants out while the cherries steep, so the brandy matures cleanly instead of spoiling or oxidising.
“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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