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Drink

Black Cherry Brandy

A brandy infused with black cherries, steeped for weeks and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Black Cherry Brandy

Ingredients

Directions

Prepare

  1. Stone the black cherries.

  2. Pour the brandy over the cherries.

  3. Crush the stones in a mortar and add them to the brandy.

Steep and bottle

  1. Cover tightly and let it sit for 4 to 6 weeks.

  2. Strain the mixture to remove sediments and bottle it.

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

Black cherries
Supply the fruit flavor and deep color that the brandy draws out.
Brandy
Acts as the solvent that extracts flavor and color from the fruit and helps preserve the mixture.

The step that matters

Cover tightly and let it sit for 4 to 6 weeks. The alcohol extracts flavor and color from the cherries slowly over time. Sealing the container keeps the alcohol strength and aroma in, and cutting the steeping short leaves the brandy weak and pale.

“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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