Brandied Cherries

Ingredients

• a pound of sugar
• a quart of water
• an equal quantity of the best French brandy

Method

1. 1

   Boil sugar and water to make a clear syrup.

2. 2

   Scald cherries in the syrup for a few minutes, then cool.

3. 3

   Make a syrup with sugar and water, cool it, and mix with brandy.

4. 4

   Pour over cherries in bottles, cork tightly, and seal with melted resin and wax.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 147. The excerpt below is the record exactly as published.

BRANDIED CHERRIES. Use perfectly sound, large sweet cherries; remove the stems, or clip them within an inch of the fruit; put over the fire in the preserving kettle a pound of sugar and a quart of water; boil them together, and skim the syrup quite clear; scald the cherries in this for two or three minutes, but not long enough to break the skins; then take them from the syrup with a skimmer, and spread them on dishes to cool. Make a syrup in quan- tity sufficient to cover the cherries, allowing a pound of sugair to half a pint of water or of the thin syrup used for scalding the cherries; boil the syrup, skimming it until it is clear, and then cool it ; when it is cold, mix with it an equal quantity of the best French brandy

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