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Brandied Cherries

Brandied Cherries
  • Prep 60 min
  • Total 4 hr 0 min
  • Servings 1
This rich and fruity sauce is a perfect holiday gift idea, and goes well served over ice cream or used in cocktails.
By Paula Jones
Updated November 10, 2011


  • 3/4 cup sugar
  • 3/4 cup water
  • 1 tablespoon fresh lemon juice
  • 1 cup brandy
  • 1 lb fresh dark sweet cherries, pitted
  • 1 (1-quart) heatproof jar with tight-fitting lid


  • 1
    In 2-quart saucepan, mix sugar, water and lemon juice. Heat to boiling. Reduce heat to low; simmer 8 to 10 minutes or until mixture slightly reduces and thickens. Remove from heat. Stir in brandy and pitted cherries.
  • 2
    Transfer cherries and liquid to jar (liquid should cover cherries completely). Cover with lid; seal tightly. Cool completely, about 3 hours.
  • 3
    Store in refrigerator 4 to 6 weeks before serving.

  • If you cannot find fresh cherries, you can substitute frozen. Be sure they are thawed completely and drained of excess liquid before using.
  • Cognac can be substituted for the brandy.
  • When the cherries have been eaten, use the remaining brandy-flavored liquid in cocktails.
  • Process sealed jar in boiling water for 10 minutes. Let jar cool completely prior to storing in a cool, dark place for at least 4 to 6 weeks before serving. Once opened, keep refrigerated.

No nutrition information available for this recipe
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