Brandied cherries are an easy way to preserve the sweet and tangy taste of summer cherries to enjoy later in the year. Use them in cocktails or serve with ice cream. The flavored brandy can be served on its own or use it to make an amazing Manhattan Cocktail.


  • 1 ½ lb. cherries
  • ½ cup sugar
  • ½ cup water
  • 1-¼ cups brandy
  • 4 whole cardamom pods
  • 1 whole cinnamon stick
  • 2 whole cloves
  • 2 whole allspice
  • 2 pint jars


Pit the cherries and set them aside (if you havent' pitted cherries before, see How to Pit Cherries for tips). In a medium saucepan bring sugar water, lemon juice, and spices to a boil. Reduce heat to maintain a simmer and cook until the mixture is slightly reduced and thickened, about 10 minutes. Turn off the heat. Stir in the brandy and the pitted cherries. Use a slotted spoon to transfer the cherries to a 1-quart jar. Pour enough of the cooking liquid over the cherries to cover them completely. Twist on lid. Process in boiling water for 10 minutes, let cool, and store in a cool, dark place (such as a cupboard) for at least 6 weeks before using. Once opened, keep chilled. Alternatively, you can forgo the hot-water processing and store in the refrigerator.

MacGourmet downloadBrandied Cherries. To import, drag image to your MacGourmet recipe box.



Preparation Times