brandied cherries

Amazing cherries in Kirsch, one of my favorite ways of preserving cherries. The boozy cherries are the perfect topping for lots of desserts.

Cherries in Kirsch

kg/ 2.2 lbs sweet cherries

400-500 g/ 14-17 oz/ 2-3 cups granulated sugar (Note)

250 ml/ 8.5 fl.oz/ 1 cup Kirsch brandy

star anise

cinnamon

cloves

lemon juice

Stone the cherries with a cherry pitter, they...

Stone the cherries with a cherry pitter, they should remain whole with only a hole in the middle. Place in a large pot, a lot of foam will form once the sugar and the cherries are cooking, it should not have a chance to boil over.

Add the sugar and stir carefully to mix....

Add the sugar and stir carefully to mix. Add the star anise, cinnamon, and cloves. Turn on the heat and heat gently, stirring often but carefully, until the sugar dissolves completely.

Once the liquid starts to boil, set the...

Once the liquid starts to boil, set the timer to 5 minutes. Simmer stirring every minute or so. Remove the pot from the heat and let cool for another 4-5 minutes. Remove as much of the foam as possible, there will be a lot of it when the sugar starts to boil, but it will be pretty much gone at the end.

Add the Kirsch and some lemon juice to...

Add the Kirsch and some lemon juice to taste. Stir well. Discard the spices. Place the cherries into sterilized jars. Cover completely with the liquid. Clean the rim of the jars with kitchen paper and seal. Let cool completely.

Keep in the refrigerator or in a dark...

Keep in the refrigerator or in a dark cool place. Let them develop the flavors for about 3-4 weeks before serving.

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This rich compote makes a perfect addition to pancakes for brunch

Easy cherry compote

cherries

jam sugar (the

lemon

brandy

Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.

Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it’s ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.

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Cherries in Kirsch

Easy cherry compote

Top 2 brandied cherries recipes from across the web

The most viewed brandied cherries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cherries in Kirsch

Easy cherry compote

The most viewed brandied cherries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine