Cherry Brandy

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
For Cherry Brandy
For Dried Cherries
Instructions (16)
Cherry Brandy
  1. Have ready some glass bottles, which must be perfectly dry.
  2. Ascertain that the cherries are not too ripe and are freshly gathered, and cut off about half of the stalks.
  3. Put them into the bottles, with the above proportion of sugar to every lb. of fruit; strew this in between the cherries, and, when the bottles are nearly full, pour in sufficient brandy to reach just below the cork.
  4. A few peach or apricot kernels will add much to their flavour, or a few blanched bitter almonds.
  5. Put corks or bungs into the bottles, tie over them a piece of bladder, and store away in a dry place.
  6. The cherries will be fit to eat in 2 or 3 months, and will remain good for years.
  7. They are liable to shrivel and become tough if too much sugar be added to them.
Dried Cherries - Method 1
  1. Put cherries in a slow oven and thoroughly dry before they begin to change colour.
  2. Take them out of the oven, tie in bunches, and store away in a dry place.
  3. In the winter, they may be cooked with sugar for dessert, the same as Normandy pippins.
  4. Particular care must be taken that the oven be not too hot.
Dried Cherries - Method 2
  1. Stone the cherries.
  2. Put them into a preserving-pan, with plenty of loaf sugar strewed amongst them.
  3. Simmer till the fruit shrivels, when they should be strained from the juice.
  4. Place the cherries in an oven, cool enough to dry without baking them.
  5. The same syrup may be used again to do another quantity of fruit.
Original Text
TO MAKE CHERRY BRANDY. 1536. INGREDIENTS.—Morella cherries, good brandy; to every lb. of cherries allow 3 oz. of pounded sugar. Mode.—Have ready some glass bottles, which must be perfectly dry. Ascertain that the cherries are not too ripe and are freshly gathered, and cut off about half of the stalks. Put them into the bottles, with the above proportion of sugar to every lb. of fruit; strew this in between the cherries, and, when the bottles are nearly full, pour in sufficient brandy to reach just below the cork. A few peach or apricot kernels will add much to their flavour, or a few blanched bitter almonds. Put corks or bungs into the bottles, tie over them a piece of bladder, and store away in a dry place. The cherries will be fit to eat in 2 or 3 months, and will remain good for years. They are liable to shrivel and become tough if too much sugar be added to them. Average cost, 1s. to 1s. 6d. per lb. Sufficient.—1 lb. of cherries and about 1/4 pint of brandy for a quart bottle. Seasonable in August and September. DRIED CHERRIES. 1527. CHERRIES may be put in a slow oven and thoroughly dried before they begin to change colour. They should then be taken out of the oven, tied in bunches, and stored away in a dry place. In the winter, they may be cooked with sugar for dessert, the same as Normandy pippins. Particular care must be taken that the oven be not too hot. Another method of drying cherries is to stone them, and to put them into a preserving-pan, with plenty of loaf sugar strewed amongst them. They should be simmered till the fruit shrivels, when they should be strained from the juice. The cherries should then be placed in an oven, cool enough to dry without baking them. About 5 oz. of sugar would be required for 1 lb. of cherries, and the same syrup may be used again to do another quantity of fruit.
Notes
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