Mixed Cherries in Brandy

Ingredients

• 6 lbs. ripe cherries
• 1.5 lbs. of sugar
• two quarts of brandy

Method

1. 1

   Take 6 lbs. ripe cherries, remove the stems, extract the stones, break them, and return the kernels to the bruised cherries.

2. 2

   Add 1.5 lbs. of sugar, and boil down to the consistency of syrup; put in a large jar, and when it is cold mix in two quarts of brandy, and add some cloves; tie down the jar so that no air can get in.

3. 3

   When the Morella cherries are ripe, strain the above preparation through a linen cloth, and then through filtering-paper.

4. 4

   Prick the Morella cherries with a needle, and put them into the cherry syrup.

5. 5

   If the syrup is not enough to cover them, more brandy must be added.

6. 6

   Tie down so as to exclude the air.

7. 7

   In about a month the cherries will be fit for eating.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 167. The excerpt below is the record exactly as published.

Mixed Cherries in Brandy. Take 6 lbs. ripe cherries, remove the stems, extract the stones, break them, and return the kernels to the bruised cherries. Add i^ lbs. of sugar, and boil down to the consistency of syrup ; put in a large jar, and v/hen it is cold mix in two quarts of brandy

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