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Another Way to Make Cherry Brandy

A method for making cherry brandy by baking cherries, crushing stones, mixing with sugar candy and brandy, then aging and straining.

From an old cookbook · modernised transcription
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Why it works: Sugar and brandy are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Another Way to Make Cherry Brandy

Ingredients

Directions

Prepare the cherries

  1. Bake the morella and common cherries until soft.

  2. Press out the juice.

  3. Pound the stones in a marble mortar.

Make the brandy

  1. Mix the juice, pounded stones, and sugar candy together.

  2. Add the brandy to the mixture.

  3. Transfer to a large glass bottle.

  4. Shake frequently for 3 months.

  5. After 3 months, strain through a jelly bag.

  6. Bottle for use.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Morella cherries
Provide the main cherry flavour, juice and colour for the brandy.
Common cherries
Add extra cherry juice and body to the base.
Sugar candy
Adds sweetness that balances the tartness and alcohol of the brandy.
Brandy
Acts as the solvent that extracts flavour and preserves the fruit.

The step that matters

Shake frequently for 3 months. Regular shaking keeps the fruit, stones and sugar spread through the spirit so they dissolve and extract flavour evenly over the long infusion.

“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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