Brandied Berries or Cherries

Ingredients

• a pound of sugar
• a-half gill of water
• every two pounds of fruit
• one pint of brandy for every five pounds

Method

1. 1

   Make a syrup of sugar and water for every two pounds of fruit.

2. 2

   Heat to boiling, stirring to prevent burning, and pour over the fruit while warm.

3. 3

   Let them stand together an hour; put all into a preserving kettle and heat slowly; boil five minutes, take out the fruit with a perforated skimmer, and boil the syrup twenty minutes.

4. 4

   Add brandy and pour over the fruit hot and seal.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 77. The excerpt below is the record exactly as published.

BRANDIED BERRIES OR CHERRIES, Make a syrup of a pound of sugar and a-half gill of water for every two pounds of fruit. Heat to boiling, stirring to prevent burning, and pour over the fruit while warm, not hot. Let them stand together an hour; put all into a preserving kettle and heat slowly; boil five minutes, take out the fruit with a perforated skimmer, | and boil the syrup twenty minutes. Add one pint of brandy for every five pounds

Cook this with the app: pantry check, scaling, and the assistant.