Comments on: Brandied Cherries

By: wrenee

wrenee — Sun, 25 Oct 2009 05:43:18 +0000

God bless you. Just what I was looking for.
RW

By: Intoxicated Zodiac Blog » Phoenix/scorpio/comida rising

Intoxicated Zodiac Blog » Phoenix/scorpio/comida rising — Wed, 15 Jul 2009 04:44:06 +0000

[...] a great recipe for brandied cherries in the new york times. thanks to marlene from sloshed, i made these before cherries were in season and used frozen ones which worked out just [...]

By: Marleigh

Marleigh — Mon, 16 Mar 2009 17:30:21 +0000

Since they have both a lot of sugar and a lot of liquor in them, they should keep for a fair amount of time. I’ve never had to test that, though, because they disappear really fast!

By: Aaron

Aaron — Sun, 15 Mar 2009 12:10:20 +0000

Cherries look gorgeous! Will try this one out. How long do you think they will keep?

By: Ravioli with Spinach - crankreport.blog

Ravioli with Spinach - crankreport.blog — Sat, 10 Jan 2009 17:54:24 +0000

[...] a maraschino cherry. The things have the half life of nuclear material. If you have some nice brandied cherries, feel free to add ‘em but why get in the way of the alcohol. Take a good pull on the drink, set [...]

By: Marleigh

Marleigh — Thu, 08 Jan 2009 20:27:29 +0000

Awesome! So glad these worked out for you. They’re so easy it seems like they shouldn’t taste as good as they do. Cheers!

By: MissMeaghan

MissMeaghan — Thu, 08 Jan 2009 04:16:46 +0000

Used this recipe for some holiday cocktails…a big hit! thanks Marleigh!

By: Marleigh

Marleigh — Mon, 29 Dec 2008 22:45:38 +0000

Did you start with frozen cherries? If so, that could account for your issues. Also, they don’t last indefinitely so they might just be old. I think the brandy syrup itself is delightful, and I don’t see why you couldn’t boil it down to be really thick and use that on ice cream.

By: caroline

caroline — Fri, 26 Dec 2008 20:38:55 +0000

My cherries in brandy have taken all the colour and flavour into the brandy. So do I dump the cherries and call it cherry brandy ? I was hoping for cherries to serve with icecream but they look yellowy and incipid, and are a bit tough. What did i do wrong?

By: Brandied Cherries: Um pouco de culinária | Prato Cheio

Brandied Cherries: Um pouco de culinária | Prato Cheio — Mon, 04 Aug 2008 18:26:07 +0000

[...] Finalmente decidi-me a fazer as minhas próprias, seguindo as instruçoes que encontrei aqui, que foram adaptadas daqui e ainda li alguma informaçao adicional aqui e aqui, só para ter a [...]

By: Tiare

Tiare — Wed, 30 Jul 2008 00:53:37 +0000

Thanks for the recipe! i`ve been doing my cherries with Luxardo and Grenadine but now i`m going to try this recipe, i need to make a decent batch to carry me over the winter.

I knew the artificial ones are bad but not that they can cross the blood-brain barrier..

By: rowley

rowley — Tue, 29 Jul 2008 00:18:39 +0000

Dr. Bamboo says:

“who drinks before noon?!?!

Ahem.”

I’m with you, Dr. Bamboo ~ I only drink for research purposes before noon. Of course, when the topic is alcohol, there’s so, so much uncharted territory to research. I put up my enhooched sour cherries about once a year (the season’s so short), but may give these sweet ones a try. Pits in for me, though, so if you get down to San Diego, don’t guzzle wantonly. At least, not before noon.

By: Boavida

Boavida — Wed, 16 Jul 2008 15:39:25 +0000

Just tried it. Let’s see how it goes…

By: Tracey

Tracey — Tue, 15 Jul 2008 16:58:32 +0000

Cool, thanks for the recipe! This sounds like a delightful gift idea, too.

By: Marleigh

Marleigh — Fri, 11 Jul 2008 20:15:42 +0000

You and me both, C. Then again, if you start drinking at 3am and don’t stop until after noon, it doesn’t really count does it? (Just preparing my reasoning for Tales…)