50 mins, plus infusing time
It may seem seasonally confusing to combine sweet summer cherries with winter spices, but when soaked in brandy, all these flavors make sense. These cherries are perfect in a Brandy Old Fashioned, cherries jubilee, or a boozy clafoutis dessert.
This recipe was featured as part of our DIY Home Bar project.
1 medium orange
3/4 cup granulated sugar
1/2 cup water
1 teaspoon whole allspice berries
1/4 teaspoon freshly grated nutmeg
3/4 cup brandy
1 pound sweet cherries, such as Bing, washed, stemmed, and pitted
Using a vegetable peeler, remove orange peel in wide strips, making sure to avoid the white pith.
Place peels, sugar, water, allspice, and nutmeg in a small saucepan over medium heat, stirring occasionally, until the mixture comes to a boil. Remove from heat and let cool to room temperature, about 40 minutes.
Place a fine-mesh strainer over a container with a spout and strain the syrup. Reserve the orange peels and discard the remaining solids. Add brandy to the syrup and stir to combine.
Place cherries in a 1-quart container with a tightfitting lid, threading the orange peels throughout the cherries. Pour the brandy syrup over the cherries, cover, and refrigerate for at least 5 days before serving. Store in the refrigerator for up to 3 weeks.