Brandied Cherries

We came home from the farm with A LOT of cherries, so along with kumquats I’ve been searching for boozy ways to preserve these as well.  First up, Brandied Cherries, which my mom used to make and are excellent in cocktails or over ice cream or cheesecake.


This recipe from Saveur seemed to be the easiest and most straightforward.

You’ll need:

  • 2 cups sugar
  • 4 cups brandy
  • 2 lb. fresh sweet cherries, stemmed and pitted
  • canning jar/s


I quadrupled the recipe, so I dissolved the sugar in brandy in a large bowl first.
Then I set out my various canning jars to fill with cherries – 10 fit into each of the half pint jars, 25 into the pints.  (Making gifts!)
Cover cherries with brandy and allow cherries to macerate in the refrigerator for 6 weeks.
Cherries will keep, refrigerated, for up to 1 year.

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