Homemade Brandied Cherries
February 9, 2017
Nothing warms you up like Brandied Cherry! One of these cinnamon beauties will have you puckered up in no time. Get creative and add to your favorite desserts or pop one or two in a Manhatten to spruce up your cocktail.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 2 Jars
1Rinse cherries in a colander and draink.
2Plus stems and with a cherry pitter, pit cherries and discard pits.
3Once pitted, put cherries in a 32 ounce Ball jar.
4Arrange two cinnamon sticks and one vanilla bean among the cherries.
5In a medium saucepan on the stove over medium heat tart cherry juice, brandy and coconut sugar.
6Until sugar dissolves completely. Remove from heat and pour over cherries.
7Seal the jars, and let the jar sit on a sunny windowsill in your kitchen for at least one month and up to six weeks, shaking the jar once a week, before transferring them to a dark cupboard.
8Once opened, store in fridge.
9Eat them within one year.
I had enough cherries for two big Ball jars.