Homemade Cherry Brandy (Thomas) Recipe

Miscellaneous Untried Recipes

This is from a collection of recipes from books I own, but which I haven't myself tried yet. However, you can have faith that at least the authors themselves have tried them, so they're not deadly or anything.

From Sweet Sips 2 by Charles Thomas:

Wash and stem fruit, then cut each sherry open with a knife, exposing the pit. Put cherries in a large, clean jar and cover with sugae, stirring well to cover all the fruit. Let sit for 3-4 hours. This allows sugar to pull juices from the fruit. Stir in the vodka and brandy until most of the sugar is dissolved. Seal and store in a cool, dark place for 2-3 months, stirring or shaking occasionallt (once or twi ce a month) to enhance flavor extaction.

Strain and filter as needed. Set aside fruit pulp you filtered out and use on waffles, ice cream or whatever suits your fancy.

As a variation, substitute Bing or other dark cherry for the golden ones above. Remove the pits from about half the cherries. Wrap the pits in a cloth and crack them open with a hammer. Add broken cherries to the mix. (If you want to preserve the pulp as above, put cherries in a cheese-cloth bag before adding to mixture.)

Or substitute vodka for brandy to make a "Cherry Schnapps" - a more pure cherry taste.

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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