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Recipe from the Tasting Table Test Kitchen
Yield: 1 pint (2 cups)
Prep Time: 15 minutes (plus 2 weeks to cure the cherries)
Cook Time: 15 minutes
Total Time: 30 minutes (plus 2 weeks to cure the cherries)
1 pound cherries, pitted (preferably fresh, but high-quality jarred and drained stem-on and pitted cherries work too)
1½ cups brandy
1 cup water
¾ cup light brown sugar
1 tablespoon fresh lemon juice
2 long strips fresh orange peel
1 cinnamon stick
1. Place the pitted cherries in a sterilized pint-sized jar.
2. To a medium saucepan, add the brandy, water, light brown sugar, lemon juice, orange peel and the cinnamon stick. Bring to a simmer over medium-high heat, then lower the heat to medium and gently simmer until reduced to about 2 cups of liquid, about 15 minutes.
3. Pour the hot liquid over the cherries. Seal the jar and either cool to room temperature and refrigerate (if using within 1 month) or hot water-process the cherries to preserve for up to 1 year. Let the cherries sit in the brandy cure for 2 weeks before using. Store in a cool, dark, dry place and refrigerate for up to 1 month after opening.
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