Brandied Cocktail Cherries

Before you start

Brandied cherries are cherries steeped in a sweet syrup spiked with brandy. They are the grown-up alternative to bright red maraschinos: deep burgundy, firm and complex. A cherry in a Manhattan or Old Fashioned adds a final bite of fruit and spirit.

Tart cherries like Morello give the best balance, but dark sweet cherries such as Bing work well too. Pit them carefully to keep them whole. The syrup is simmered with spices, then the brandy is added off the heat so the alcohol stays in the jar. These are refrigerator cherries, not canned. Give them at least two days in the fridge before using, and a week for the best flavor.

Ingredients

• 500 g (about 3 cups) fresh tart or dark sweet cherries — stemmed and pitted
• 150 g (¾ cup) granulated sugar
• 120 ml (½ cup) water
• 1 cinnamon stick
• 1 strip orange peel — pith removed
• 2 whole cloves
• 180 ml (6 oz) brandy — 40% ABV
• 30 ml (1 oz) maraschino liqueur or kirsch — optional

Method

1. Stem and pit the cherries over a bowl to catch any juice. Pack the cherries into a clean jar.
2. Combine the sugar, water, cinnamon, orange peel and cloves in a saucepan. Bring to a simmer, stirring until the sugar dissolves, and cook 2 minutes.
3. Take the pan off the heat and stir in the brandy and maraschino liqueur, plus any cherry juice you caught.
4. Pour the warm syrup over the cherries, making sure they are covered. Tap the jar to release air bubbles.
5. Let the jar cool to room temperature, about 30 minutes, then seal and refrigerate.
6. Wait at least 2 days before using, and up to a week for deeper flavor. Use a clean spoon to remove cherries.

Tips for success

• Frozen pitted cherries work out of season; thaw them and add their juice to the syrup.
• Use the leftover syrup in cocktails or over ice cream.
• Keep the cherries submerged; exposed fruit can discolor or spoil.

Substitutions

Brandy

Bourbon or rye gives cherries suited to whiskey cocktails; rum makes a tiki-friendly version.

Granulated sugar

Demerara sugar adds a molasses depth and darker syrup.

Spices

Star anise, vanilla bean or a few allspice berries change the flavor.

Troubleshooting

The cherries are mushy

They were overripe or simmered in the syrup. Pour the syrup over the fruit rather than cooking the cherries.

The syrup is too thin

Simmer some of the syrup separately to reduce, then cool and return it to the jar.

The cherries taste harsh

Let them rest longer; the alcohol softens over a week or two.

Storage

Refrigerate in a sealed jar with the cherries fully covered, and use within about 2 months. Always use a clean utensil. Discard them if you see mold, fizzing or an off smell.

Safety notes

The cherries and syrup contain brandy; the whole jar holds about 4 to 5 U.S. standard drinks (one standard drink is about 14 g of pure alcohol). Keep them away from children, serve only to adults of legal drinking age and never drink and drive.