Brandied or candied cherries are a common condiment throughout Europe, and this particular recipe comes to us from an old cookbook in Basel.
A simple dish for making sweet cherries that can be used as a garnish in deserts, cocktails, or eaten out of the jar.
- 1 kg Sour Cherries
- 1 l Brandy, Congac or similar
- 250 g Sugar Preferably unrefined or brown, but not powdered
- Remove the stems from the cherries and poke each one with a toothpick or fork to prevent splitting.
- Fill a jar with cherries, but avoid over-filling the jar. When you shake the jar, the cherries should be able to move around freely.
- Add the sugar to the jar with the cherries
- Fill the jar with the brandy and close it tightly
- The cherries will need about four months for the sugar and brandy to permeate the cherries completely. The jar should be shaken once or twice a week for the first two months to distribute the sugar evenly.