Food Monday ~ Cherry Brandy

Since this is a holiday weekend I have something a little Special.
A treat from The Magpie’s Nest.   Regular visitors here will be very familiar with hints, tips and recipes added in the comment box by Magpie 11.  On the day we were talking about Skittles Vodka, Magpie asked if we would like a recipe for Cherry brandy.  How could I refuse?  So over to Magpie 11:>

Cherry Brandy

Take as many ripe black cherries as possible and  snip the stalks off then prick the cherries a few times with a bodkin (or other large needle).  Place the cherries in a large jar and add sugar (just sling it in) cover well the whole lot with not too expensive Brandy or Marc cover/screw down the lid. Leave to mature for a minimum of 4 months (or, if you forget it’s there, for four years!!!!) in a dark place. (the dark place is actually important.)

After six months taste from time to time (you may want to add a bit more sugar or Brandy, or even more cherries) too much testing can lead to unforeseen results such as…nothing left at the end of the process.  When you are satisfied strain off the liquor and bottle in dark bottles.

The cherries can then be eaten a few at a time or fed to your local school site services officer (aka caretaker).

I once left a container full in the staff room fridge. The head accused the caretaker of drinking on the job. We let her taste the cherries and take a few home and she withdrew the accusation. Well, he wasn’t drinking.

Myself…I don’t actually like Cherry brandy or brandied cherries… I did enjoy the one I made with Blackcurrants and vodka(and a few leaves of lemon balm) and apparently using gin and blackcurrants makes a great drink…. and of course there’s Sloe gin or Sloe whiskey…..

Unfortunately I am not allowed  to set up a still other wise I’d be well set to experiment!

13 thoughts on “Food Monday ~ Cherry Brandy

  1. Geri Atric

    Sounds delicious, hic(!).
    I have a cousin who used to brew his own beer and wine in his wardrobe, way back in the 60’s. Trouble is the stuff used to regularly explode…..!

  2. Grannymar Post author

    Geri – I had an uncle who made Poitín in London. He made his own still. That Poitín was great stuff!

  3. Grannymar Post author

    Mayo – Take it easy! A wrecked knee, bruised hip and a broken finger are more than enough for one week!

  4. Nancy

    Odds Bodkins, Magpie… Your recipe for cherry brandy has me puzzled…To make your own homemade brandy you pour in a bottle of brandy?

    That’s a bit like my secret recipe for Chicken Noodle Soup. You add one can of Campbell’s Chicken soup to one can of Campbell’s Noodle soup and viola! Chicken Noodle Soup. Shhhh! Promise you won’t tell anyone my old family secret and I won’t tell yours.

  5. Grannymar Post author

    Nancy – Your secret is safe with us! 😉

    Judy – I wonder if putting the mix in the dark is to so we are not tempted to eat them before they are mature enough?

  6. Magpie11

    The name is similar in style to Sloe’s really Cherry Flavoured Brandy…….

    You can use Apricots instead…..

    Some where I have a raspberry concoction made in a similar mannr back in 1982…..

    There’s probably a proper name for this sort of drink.

  7. Magpie11

    That is going too far methinks.

    Fruit Brandies….are really distilled from macerated and fermented fruits.
    This is easier and doesn’t get you into trouble with the Customs officers….

    My recipe acquires an almondy flavour from the stones of the cherries (rather like a famous Cherry Brandy fro Holland peole tell me)
    however here are other recipes:

    These are not wine recipes, but they are very good. It’s worth trying one or two variations.
    Apricot Brandy
    4 cups fresh apricots, prepared
    1 1/2 cups granulated sugar
    1/2 cup honey
    1 – 750 ml (26 oz)bottle vodka or brandy

    Cherry Brandy
    4 cups fresh cherries, pitted
    1 1/2 cups granulated sugar
    1 – 750 ml (26 oz)bottle vodka or brandy

    Peach Brandy
    5 cups fresh peaches, prepared
    1 1/2 cups granulated sugar
    1/2 cup honey
    1 – 750 ml (26 oz)bottle vodka or brandy

    Strawberry Brandy
    4 cups fresh strawberries
    1 1/2 cups granulated sugar
    1 – 750 ml (26 oz)bottle vodka or brandy

    Use only fully ripened, unblemished fruit. Wash and remove pits. Chop and mash fruit. Place in a plastic container or large glass bottle. Dissolve sugar in the vodka or brandy. Pour over the fruit. Cover and let sit for 4 to 6 months. Strain out the fruit and your fruit brandy is ready to drink!


    Use the fruit as a dessert topping — on ice cream or shortcake, or as a filling for a black forest cake.

    Cover well to exclude fruit flies….This seems more like an alcoholic Sirop or Cordial to me.

  8. Grannymar Post author

    Magpie – Plenty of inspiration there. If we start soon it should be ready for Christmas! 😀

  9. Dorothy Stahlnecker

    I’m so darn happy I stopped back here years ago I remembered this and I tried it myself and wondered why it got moldy…could never figure it out never saw the real recipe..I forgot the booze I’m so glad I know how to do this now. When I get home from our vacation you know what the first thing is I’ll do….make some cherry booze…

    Thanks so much

    I’ll let you know how it goes in a few months..

    Dorothy from grammology


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