Brandied Cherries

Brandied or candied cherries are a common condiment throughout Europe, and this particular recipe comes to us from an old cookbook in Basel.

Brandied Cherries

A simple dish for making sweet cherries that can be used as a garnish in deserts, cocktails, or eaten out of the jar.
Prep Time20 mins
Sitting Time120 d
Course: Dessert
Cuisine: Basel, Swiss
Keyword: Candy, Cherry, Garnish, Sweets


  • 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.

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