Cherries in Brandy.
Adapted from River Cottage Handbook No 7: Hedgerow.
- These are rather free form instructions, everything depends on how much fruit you've got really, and how they pack into your jars...just go with it, and feel laid back man.
- The original recipe is written for small wild strawberries, fat chance of you getting hold of them, so feel free to mix it up a bit in terms of what fruit you have, that is, ultimately, the point of preserving such as this.
- To sterilise your jars, all you need to do is pop the in the oven on their side and turn your oven on to 170°c. When the temperature is reached, pop a timer on for 10 minutes, and turn the oven off when the timer pings. Leave them in the warm oven until you need them.
You will need
- Prick each of your cherries a couple of times with a knife or skewer and the brandy can get inside and make them all delicious.
- Fill you jar about one third full with fruit then pour oven with sugar so the fruit is covered and gaps are filled.
- Keep going like this until your jar or jars are filled with fruit.
- Pour over the brandy, give the jars a bang on a table and wait a few minutes for the air to escape and the brandy to find its way right to the bottom.
- Top up the jar with more brandy if you need and seal the jars.
- The cherries should keep for a good while but why should they, when you can top a cake with them, use them, stoned, in a trifle, they're great with meringue and cream or just pop them straight from jar into mouth.