Name: Cherry-brandy
Ingredients: wide-necked bottles; small cherries (brandy-blacks); brandy

Cherry-brandy

Ingredients

wide-necked bottles
small cherries (brandy-blacks)
brandy

Directions

Fill the bottles to about two-thirds of their depth with the small cherries. Pour in enough brandy to cover the cherries completely.

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

What each ingredient does

Small cherries (brandy-blacks): Provide the main fruit flavour and colour that the brandy takes up.
Brandy: Extracts flavour and colour from the cherries and acts as the preserving liquid.

“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.