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Brandied
Cherries
Veg
CD ACC Vegetarian Fruit Cold Accompaniment Conserve Preserve Preserves Preserving
Ingredients 450g/1lb Whole Cherries 225g/8oz Caster Sugar 1 Cinnamon Stick 150ml/5fl.oz. Brandy
Instructions
1. Prepare the jars (see notes below). Use smaller jars. 2. Prick the whole, unstoned cherries all over with a large needle and set aside. 3. Place half the sugar in a saucepan together with 300ml/10 fl.oz. Water. Dissolve the sugar, stirring, over a medium heat and continue to cook for a few minutes. 4. Add the cherries, bring to the boil then reduce the heat and simmer for 10 minutes.
5. Remove the heat from the pan and drain the cherries, reserving the cooking syrup. Discard the cinnamon stick. Allow the cherries to cool.
6. Add the remaining sugar to the reserved syrup in a saucepan then heat slowly, stirring, to dissolve the sugar. Bring to the boil and continue to boil for 2 minutes.
7. Remove from the heat , transfer to a heatproof measuring jug and allow to cool.
8. Add an equal quantity of brandy to the cooled syrup and mix well.
9. Fill the jars with the cherries to within 2.5cm/1 inch of the tops then top with the brandy syrup to within 1cm/1/2 inch of the top.
10. Cover, seal and label (see notes below).
Notes:
See also General
preparations Jars
- Use
jars which are free from cracks, chips or flaws. Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm. Filling
the jars – Fill
with the fruit to within 2.5cm/1 inch of the top. Pour over the preserving
liquid (vinegar,
alcohol etc., to within 1cm/ ½ inch of the top, making sure the fruit are completely covered with the liquid.
Cover with
a waxed disc (wax side down), Immediately
place a cellophane disc over the top then cover with a screw top lid. Storage – Store
in a cool dark place for 1 month.
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