Wednesday, August 17, 2011

Brandied Cherries

It's cherry season! And actually, it has been for a (proverbial) minute now. The first thing I decided to do with fresh local cherries (besides get some and eat them right away) was preserve them in alcohol for use in cocktails. Though I'm sure I'll find many other tasty uses as I make my way through the jar in my fridge.

This recipe/how-to mentioned a few different kinds of alcohol one could use for a homemade version of maraschino cherries. I thought brandy might be nice. But when I was at the liquor store, I saw only expensive and unappealing bottles on the brandy shelf.

Enter: tuaca. Pax brought it home from the liquor store a little while back, and it's now a staple in our home bar. It's nice and vanilla-y, and not uncomfortably sweet, compared to other liqueurs. Since it's brandy-based AND delicious, I decided to use it.

To make it, I heated a pot on the stove with water, raw cane sugar, a few whole cloves, and some cracked cardamom pods. Once the sugar was dissolved, I took it off the heat, added the liqueur, then poured the solution (spices included) over the cherries I had ready in a mason jar.

And that's it! Yummy boozy cherries for cocktails/desserts/whatever!

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