BRANDIED CHERRIES
This rich and fruity sauce is a perfect holiday gift idea, and goes well served over ice cream or used in cocktails.
Provided by Paula Jones
Categories Dessert
Time 4h
Yield 1
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, mix sugar, water and lemon juice. Heat to boiling. Reduce heat to low; simmer 8 to 10 minutes or until mixture slightly reduces and thickens. Remove from heat. Stir in brandy and pitted cherries.
- Transfer cherries and liquid to jar (liquid should cover cherries completely). Cover with lid; seal tightly. Cool completely, about 3 hours.
- Store in refrigerator 4 to 6 weeks before serving.
Nutrition Facts : ServingSize 1 Serving
PRESERVED CHERRIES
Preserve sweet or sour cherries to remind you of summer all year round. Easy to make, keeps well all winter, and makes a great gift for friends and family.
Provided by LenaM
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 16
Number Of Ingredients 3
Steps:
- Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes to sterilize. Wash new, unused lids and rings in warm soapy water.
- Fill sterilized jars with cherries up to the "neck" of the jar.
- Pour water into a large pan and bring to a boil. Add sugar and keep boiling until sugar dissolves. Pour hot simple syrup over cherries into the jars up to 1/8-inch from the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 18.8 g, Fat 0.5 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1.8 mg, Sugar 17.5 g
SPICED BRANDIED CHERRIES
This recipe calls for heating the liqueur to hasten the maceration time, and further impregnate the cherries with booze.
Provided by Melissa Clark
Categories easy, condiments, dessert, side dish
Time 20m
Yield About 1 quart
Number Of Ingredients 6
Steps:
- In a small saucepan, combine sugar and spices with a cup of water. Bring to a simmer, stirring until sugar dissolves. Let simmer for 5 minutes.
- Turn off heat and add cherries and brandy to pot. Let cool, then store mixture in a jar in refrigerator for at least 2 days before eating, and up to several months. These are great over ice cream.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 26 grams, TransFat 0 grams
BERRY PRESERVES
Make and share this Berry Preserves recipe from Food.com.
Provided by Sharon123
Categories Raspberries
Time 55m
Yield 4 half pints
Number Of Ingredients 3
Steps:
- Combine berries and sugar; let stand until juices begin to flow, about 10 minutes.
- Bring slowly to a boil, stirring until sugar dissolves.
- Add lemon juice, if using.
- Cook rapidly almost to gelling point.
- As mixture thickens, stir frequently to prevent sticking.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot preserves into hot jars, leaving 1/4 inch head space.
- Adjust two-piece caps.
- Process 15 minutes in a boiling water canner.
- Yield: about 4 half pints.
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- Trim the stems of the cherries to about 1/4 inch, or remove them entirely. Then pierce each cherry once with a toothpick to prevent splitting.
- Warm the water and sugar together in a medium saucepan over medium-high heat. Whisk constantly until the sugar fully dissolves. Drop in the cherries and vanilla bean, and simmer them in the hot syrup about 2 minutes.
- Strain the cherries, and reserve the syrup. Place the cherries and vanilla bean in a jar, and allow the syrup to cool to room temperature.
- Whisk the room-temperature syrup with brandy, and pour it over the cherries. Seal the jar, and place it in a cool, dark cupboard or store it in the fridge. Allow the cherries to age at least six weeks before serving, and shake the jar periodically.
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