This is a liqueur made of cherry juice, water, wine spirits and sugar.
Cherry brandy is a liqueur which has the taste of cherries. Brandy is a spirit which is produced by distilling wine, the wine which is first produced by means of fermenting grapes. Brandy has an alcohol content of 40%-60% by volume. Brandy is normally consumed as an after dinner drink. Brandy when made from fermentation of fruit it is called as fruit brandy and brandy when made from fermentation of cherry it is called as cherry brandy.
Cherry brandy is usually clear and it is drunk chilled. It is usually 80-90 proof. Proof is a measure of alcohol that shows the alcoholic content of an alcoholic beverage. A large number of brands are available of the cherry brandy and all of them differ a bit in their alcoholic content and taste.
Cherry brandy is a very mature and useful liqueur. In the modern world people are very conscious about what they are eating and how much they eat. Cherry brandy has approximately 78 kcal of calories, 326 kJ energy and about 7.1g alcohol.
Brandy is also known for the warmth that it provides especially in colder regions it helps to bear the cold. Cherries are also known to contain an antioxidant which is good for health.
Cherry Brandy is made using dark ripe cherries, which are sliced and macerated in pure neutral spirit and then delicately enhanced with spices such as cinnamon and cloves before it is being blended with fine brandy.
Cherry brandy is available in the market with lot of brands and there are many varieties in the drink with cherry brandy that one can find. There are many drinks and cocktails that can be made up with cherry brandy and mixed and matched with other ingredients to make up an altogether a different drink. They can be mixed up with different base spirits, fillers, garnishes and flavoring agents.
Different base spirits include the vodka, gin, rum. Fillers like soft drinks, juice, soda and also dairy products. Garnishes like herbs, spices, citrus fruits etc… There are various recipes available with which one can make various cocktails, the recipes being available on various websites.
One of the best and most common ways of making cherry brandy, is to put the cherries (being first clean-picked from the stalks) into a vessel till it be about half full, then fill up with rectified molasses-brandy, which is generally used for this compound; and when they have been infused 16 or 18 days draw off the liquor by degrees, as wanted; when drawn off, fill the vessel a second time nearly to the top, let it stand about a month, and then draw it off as there is occasion. The same cherries may be used a third time by covering them with over-proof brandy and letting it infuse for 6 or 7 weeks; when drawn off for use, as much water must be added as the brandy was over-proof, and the cherries must be afterwards pressed as long as any liquor remains in them, before being cast away.
When drawn off the second time the liquor will be somewhat inferior to the first, when more sugar, with 1/2 oz. of cinnamon and cloves beaten, may be added to 20 galls. of it; but there should only be half the quantity of cinnamon and cloves in each 20 galls. of the first infusion.
Take 72 lbs. of cherries, half red and half black, mash or squeeze them to pieces with the hands, and add to them 3 galls. of brandy, letting them steep for 24 hours, then put the mashed cherries and liquor into a canvas bag, a little at a time and press it as long as it will run. Sweeten it with loaf sugar and let it stand a month, then bottle it off, putting a lump of sugar into every bottle.
To every 4 qts. of brandy, put 4 lbs. of red cherries, 2 lbs. of black, 1 qt. of raspberries, with a few cloves, a stick of cinnamon, and a little orange peel; let these stand a month close stopped; then bottle it off, putting a lump of sugar into every bottle.
Stone 8 lbs. of black cherries and put on them a gallon of brandy. Bruise the stones in a mortar, and then add them to the brandy. Cover them close, and let them stand a month or 6 weeks. Then pour it clear from the sediment and bottle it. Morello cherries, managed in this manner make a fine rich cordial.
Cherry Brandy Pie (source: http://www.cookingwithjax.com/2011/08/cherry-brandy-pie_07.html)
A few weeks ago my husband’s Uncle Frank and I had a day filled with cooking. He had recently aquired quite a few fresh B.C. cherries, so we made jam & pies all day. This recipe was pulled from one of his ancient cookbooks, (at least a decade older than myself) and filled with the best homemade recipes (see photo attached).
* 2 pie crusts
* 4 cups fresh cherries (pits removed and cut in half)
* 1 cup sugar
* 3 tbsp quick cooking tapioca
* 2 tbsp cherry (or plain) brandy
* 1 tsp lemon zest (or lemon juice)
* Butter or margarine
Prepare and roll out pastry. Line a 9-inch pie plate with 1 pastry. Trim pastry to edge of pie plate.
In a large bowl combine cherries, sugar, tapioca, brandy, lemon zest, and 1/8 tsp salt. Let stand 20 minutes, stirring occasionally. Turn mixture into pastry-lined pie plate. Dot with butter. Cut slits in top crust; place pastry on top of filling. Seal and flute edge high. To prevent overbrowing, cover edge of pie with foil. Bake in 375 oven for 30 minutes. Remove foil; bake for 25 to 30 minutes more or until golden. Cool pie on rack before serving.
Cherry brandy recipes
Duck with cherries and potato scones
* 4 x 175g/6oz duck breasts
* salt and freshly ground black pepper
* 50ml/2fl oz dry sherry
* 1 tbsp vegetable oil
* 1 onion, finely chopped
* 1 garlic clove, chopped
* 400g/14oz cherries, stones and stalks removed
* pinch dried chilli flakes
* 100ml/3½fl oz cherry brandy
* 100ml/3½fl oz chicken stock
* 25g/1oz cold butter
For the scones
* 200g/7oz plain flour
* 1 tsp baking powder
* 50g/2oz butter, plus extra for frying
* 1 onion, finely chopped
* 1 tsp fresh thyme leaves
* 2 free-range eggs, beaten
* 3 tbsp milk
* 250g/10½oz cooked potato, mashed
* salt and freshly ground black pepper
* 125g/4½oz flaked almonds
1. Preheat the oven to 200C/400F/Gas 6.
2. Score the skin of the duck a few times with a sharp knife and place skin-side down into a cold frying pan.
Technique: Scoring skin
Scoring skinWatch technique0:26 mins
3. Place the frying pan over a medium heat and cook the duck breasts for 8-10 minutes, pouring off any excess fat (you can reserve and refrigerate the duck fat for use in cooking roast potatoes).
4. Turn the duck breasts over and cook for 1-2 minutes, then transfer onto a baking tray and place into the oven to roast for 8-10 minutes, or until cooked to your liking.
5. Meanwhile, pour the sherry into the frying pan used to cook the duck breasts and bring to a boil while scraping up the juices from the base of the pan. Cook until the sherry has almost reduced completely.
6. Add a little oil, then add the onion and garlic and cook over a medium heat for 5-6 minutes, until softened.
7. Add the cherries, chilli flakes, brandy and the stock. Bring to the boil, then cook to reduce the liquid by half.
8. Add the cold butter and whisk well to create a glossy sauce.
9. For the potato scones, sift the flour and baking powder into a bowl.
10. Melt the butter in a clean pan over a medium heat. Add the onion and thyme and fry until the onion has softened.
11. Add the onion and thyme mixture to the flour mixture and mix well.
12. Add the beaten eggs, the milk and the mashed potatoes and season with salt and freshly ground black pepper. Mix together well to form a dough.
13. Divide the dough into four equal potions and mould each portion into scone-shapes.
14. Place onto a tray and transfer to the fridge to rest for 20 minutes.
15. Melt the extra butter in a clean frying pan over a medium heat. Add the potato scones and fry for 2-3 minutes on each side, or until golden-brown on each side. (If the scones are still very moist you can transfer them to the warm oven for 2-3 minutes to dry out.)
16. To serve, place a scone onto each of four plates. Slice each duck breast and place a few slices onto each scone. Pour over sauce and garnish with a sprinkling of flaked almonds.
Rich chocolate pots with brandy-soaked cherries
* 1 tbsp golden caster sugar
* 200g/7oz fresh cherries, stones removed
* 1 tbsp cherry brandy
* 290ml/10fl oz single cream
* 200g/7oz good quality dark chocolate, preferably 70% cocoa, broken into pieces, plus more for garnish
* 2 large free-range egg yolks
1. Heat 2-3 tablespoons of water in a saucepan and stir in the sugar, heating gently until the sugar dissolves.
2. Add the cherries and heat through for 5-8 minutes, or until the cherries are starting to soften and the juices resemble syrup.
3. Remove the pan from the heat, stir in the cherry brandy and set aside to cool slightly.
4. Meanwhile, melt the chocolate with the cream in a large glass bowl set over a pan of simmering water, making sure the bowl and water do not touch. Once melted, remove the bowl from the heat and set aside to cool slightly.
Technique: Melting chocolate
Melting chocolateWatch technique1:07 mins
5. Mix the egg yolks into the cooled chocolate mixture until glossy and smooth.
6. Spoon the cherries into the bottom of six ramekin dishes or small dessert pots, and top with the chocolate mixture. Chill for 30-60 minutes, or until set.
7. To serve, grate over a little more dark chocolate.
Warm raspberry rice pudding, cherry brandy syllabub and almond caramel biscuits
For the cherry brandy syllabub
* 375ml/13fl oz sweet white wine
* 50g/2oz caster sugar
* 2 lemons, finely grated zest and juice
* 5 tbsp cherry brandy
* 300ml/½ pint double cream
* 32-48 fresh raspberries
For the almond caramel biscuits
* 100g/4oz butter
* 85g/3oz caster sugar
* 2 tbsp liquid glucose (available from specialist cake suppliers and in some supermarkets)
* 2 tbsp double cream
* 100g/4oz flaked almonds
* 30g/1¼oz rolled porridge oats
For the raspberry rice pudding
* 1 litre/1¾ pints whole milk
* 125ml/4fl oz double cream
* 1 tsp finely grated lime zest
* 400g/14oz pudding rice
* 1 cinnamon stick
* 200g/7oz caster sugar
* 2 free-range egg yolks
* 1 x 125g/4½oz punnet fresh raspberries
1. Start the cherry brandy syllabub 1-2 days ahead. Place the white wine and sugar into a heavy-based pan, bring to the boil and simmer until the sugar has dissolved and the liquid has reduced by half. Remove from the heat, add the lemon zest and leave to cool.
Technique: Zesting citrus fruit
Zesting citrus fruitWatch technique1:02 minsZesting citrus fruitWatch technique1:02 mins
2. Stir in the lemon juice and cherry brandy, cover the pan with cling film and leave to stand for several hours or, for an even stronger flavour, overnight.
3. Once infused, strain the mixture through a sieve into a bowl. In a separate bowl, lightly whisk the double cream until it is just beginning to form soft peaks, then slowly pour the wine mixture into the cream and fold in very gently.
4. Lightly crush the raspberries (allowing 4-6 per glass) and spoon into eight shot glasses. Spoon the syllabub mixture on top, then place into the fridge to chill overnight. You may find the wine syrup will almost separate from the cream, so it is sitting in the bottom of the glasses.
5. The next day, preheat the oven to 180C/350F/Gas 4.
6. For the biscuits, place the butter, sugar and liquid glucose into a saucepan and heat gently, stirring frequently, until the butter has melted and the sugar dissolved. Remove from the heat and stir in the cream, almonds and oats until well combined. Tip the mixture onto a baking sheet and pat out to a square or rectangle 3cm/1in deep. Transfer to the oven and bake for 8-10 minutes, or until golden-brown.
7. Remove from the oven and, while still warm, cut into about 12 fingers. Leave to cool on the tray.
8. For the rice pudding, place the milk, cream, lime zest, pudding rice, cinnamon stick and half the sugar into a heavy-based saucepan. Heat gently, stirring slowly, for 13-15 minutes, or until slightly thickened and the rice is cooked, being careful not to let it burn or catch at the bottom. Reduce the heat and keep stirring.
9. Stir in the egg yolks and the rest of the sugar, stirring constantly, and cook on a low heat for 3-5 minutes, or until the mixture thickens. Remove the cinnamon stick and carefully fold in the raspberries. Spoon the mixture into eight 5cm/2in chefs’ rings. Leave to set at room temperature until required.
10. To serve, place the rice puddings onto large plates and remove the rings. Place the syllabub shots next to the puddings and serve with the almond caramel biscuits
Waffles with cherry stapach
* 150g/5oz cake flour
* 2 tsp caster sugar
* 2 tsp baking powder
* pinch Maldon salt
* 1 egg, yolk and white separated
* 125ml/4fl oz butter milk
* 1½ tsp vanilla extract
* 20g/1oz butter, melted
* 1 tsp sour dough starter (optional)
* 1 tsp sunflower oil
For the cherry stapach
* 5 tbsp cherry purée
* 1 tsp sieved icing sugar
* 1 tsp cherry brandy (optional)
* 2 tsp arrowroot
1. Mix flour, sugar, baking powder and salt.
2. Add egg yolk, buttermilk, vanilla extract, melted butter and sour dough.
3. Fold in egg white very gently.
4. Leave at room temperature for 1 hour.
5. Cook in a lightly oiled waffle iron.
6. To make the cherry stapach, mix all ingredients together slowly in a pan and boil and stir for a few minutes.
7. Serve the waffles with the cherry stapach.
* 500g/1lb 2oz cherries, stalked
* 125g/4½oz flour
* 50g/1¾oz caster sugar
* 3 eggs
* pinch of salt
* 300ml/10½fl oz milk
* 100ml/3½fl oz kirsch or cherry brandy
1. Marinate the cherries overnight in the kirsch or cherry brandy.
2. Preheat the oven to 180C/350F/Gas 4. Drain the cherries and place the cherries in a well-buttered baking dish, packed as tightly together as possible.
3. Mix the flour, sugar, eggs, salt and milk together to make a batter.
4. Pour over the cherries and bake in the oven for 45-50 minutes. Check to see if the batter has set. If not, bake for another five minutes. Sprinkle with caster sugar and serve warm.
A return to the Black Forest
Equipment: You will also need a Swiss roll tin 32x23x1cm/13x9x½in, lined with silicone paper (baking parchment), cut and folded to give a depth of at least 4cm/1½in.
* 225g/8oz dark chocolate (75 per cent cocoa solids)
* 2 large eggs, separated
* 1 jar pitted morello cherries
* 2 tbsp cherry brandy
* 225ml/8fl oz double cream
For the base
* 6 large eggs, separated
* 150g/5oz caster sugar
* 50g/2oz cocoa powder, sifted
For the topping
* 100g/3½oz dark chocolate (75 % cocoa solids)
* 1 level tbsp morello cherry jam
* a little cocoa powder
1. Pre-heat the oven to 180C/350F/Gas 4.
2. Break the chocolate into a basin and add 2 tbsp of water. Place the basin over a saucepan of barely simmering water, making sure the basin isn’t touching the water. Remove the pan from the heat and wait for the chocolate to melt before beating it with a wooden spoon until smooth.
3. Next beat the 2 egg yolks, first on their own and then into the warm chocolate mixture. As soon as the mixture has cooled, whisk the egg whites to the soft-peak stage then gently fold them into the chocolate mixture. Cover the bowl with clingfilm and leave it in the fridge for a minimum of an hour.
4. Drain the cherries, discard the syrup, then place them in a shallow dish, spoon over the cherry brandy and leave aside till needed.
5. To make the base: first place the egg yolks in a bowl and whisk them with an electric hand whisk until they begin to thicken. Then add the caster sugar and continue to whisk, but be careful not to overdo this, stop when it falls off the whisk in ribbons. Now fold in the sifted cocoa powder. Then, using a clean bowl and beaters, whisk the egg whites to the soft-peak stage. Then take 1 large spoonful, fold it into the chocolatey mixture to slacken it, and gently fold in the rest of the egg whites.
6. Now pour the mixture into the prepared tin and bake the cake on the middle of the oven for about 20 minutes or until it’s springy in the centre. It will look very puffy, but a little finger gently pressed into the centre should reveal that it is cooked. It’s important not to overcook it, otherwise it will be difficult to roll.
7. Remove it from the oven and leave it until it’s absolutely cold, then turn it out on a sheet of greaseproof paper, which has been lightly dusted with sieved cocoa powder. Then carefully peel away the silicone paper.
8. Drain the cherries again in a sieve placed over a bowl to catch the brandy and sprinkle all but 1 tbsp of the liqueur all over the base. Next remove the chocolate filling from the fridge and spread it carefully over the surface of the base. Next whip the double cream softly, and spread this over the chocolate filling, leaving a 2.5cm/1in border all round, then press the cherries into the cream.
9. Take hold of one edge of the greaseproof paper beneath the cake, lift it and, as you lift, it will begin to come up. Just gently roll it over, pulling the paper away as it rolls.
10. Melt the chocolate as before, taking great care not to overheat it, then pour it on to an upturned plate 15cm/6in in diameter. Then place in the fridge for about 45 minutes until it’s set. The chocolate should be firm when you touch it.
Technique: Melting chocolate
Melting chocolateWatch technique1:07 mins
11. To make the curls use a cheese slicer, or a very sharp knife. Start at one end and just pull the slicer or knife along the surface of the chocolate towards you until curls form. Place them in a plastic container. Put the container in the fridge.
12. Now you can decorate the cake: spoon the jam into a small saucepan, add the reserved liqueur, warm gently and then brush over the surface. Place the chocolate curls all over. Finally dust the surface lightly with cocoa powder.