Cherry Brandy
Ingredients
Directions
Prepare
Stone the cherries and bruise the stones in a mortar.
Add the bruised stones to the brandy.
Steep and bottle
Let it stand covered for 40 days.
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
- Provide the main fruit flavour and colour that the brandy takes on during steeping.
- Brandy
- Acts as the solvent that draws flavour and colour out of the cherries and stones.
The step that matters
Bruising the cherry stones. Lightly crushing the stones releases their kernels' almond-like aroma into the brandy; crushing too hard can release bitter compounds, so bruise rather than pulverise.
“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 brandy recipes
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.