Skip to main content
Drink

Cherry Brandy

A liqueur made by layering cherries and sugar in brandy and aging for at least two months.

From an old cookbook · modernised transcription
Jump to recipe ↓

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 ↓

Cherry Brandy

Ingredients

Directions

Prepare the cherries

  1. Cut off the stalks of the cherries, leaving about 1 inch.

  2. Wipe the cherries with a soft cloth.

Bottle and steep

  1. Place the cherries and sugar in alternate layers in dry wide-necked bottles.

  2. Fill the bottles with brandy, cork them tightly, and cover the tops with melted wax or bladder.

  3. Let the mixture sit for at least 2 months before using.

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

Morelia cherries
Provide the fruit flavour and juice that mingles with the brandy as it steeps.
Castor sugar
Sweetens the brandy and draws juice out of the cherries as it dissolves.
French brandy
Acts as the alcoholic base that extracts and preserves the cherry flavour.

The step that matters

Letting the mixture sit for at least 2 months. Flavour develops slowly as the brandy, sugar and cherry juices mix and mellow. Using it early gives a harsher, less rounded taste, so the full rest is what makes the liqueur.

“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