Italian Brandied Cherries .
Ok ,I had to go look at recipes,as the aunt who made these,has passed.
As far as I remember . She just filled a jar with fresh cherries ,filled the jar to the top,covering the cherries,with brandy ,and then it had to sit
They never refrigerated them ,and the lasted forever.
They didn't pit or stem them . It was fun to pick them out by the stems ,and eat around the pit.
One of these would knock you are your butt .
Since I cannot recall the recipe exactly ,I did like Spock ,and went in search of .
They are worth it . I may have to make them now that this memory has been tweaked.
This would be the closest to my families recipe
2 cups sugar
4 cups brandy
2 lbs. fresh sweet cherries, stemmed and pitted
1. Dissolve sugar in brandy in a sterilized 2–3-quart glass jar with a tight-fitting lid. Add cherries. Cover jar and allow cherries to macerate in
the refrigerator for 6 weeks. To serve, pour some of the brandy into a small glass and add a few cherries. Cherries will keep, refrigerated, for up to
I also found these .
There is a similar recipe for Japanese green plums . They are called Ume.
You basically fill a jar up with raw ume,and cover with the shochu of your choice.
Shochu is a japanese type of vodka.
It can be made from numerous things.
My favorite shochu is made from black cane sugars.
A friend of mine in Tokyo had an Ume tree. Every summer she would pick bunches and make jars of this .
I probably would add some sugar to that .
There is an alcohol made this way ,called ume shu .
The bottles of it come with a few plums at the bottom .
Eat one of those plums ,woooo....
A brand of this alcohol with the plums,is sold here. I believe its called Choya . Let me find a link .
I make a Japanese cocktail called Ume shu sour with it. They are my favorite . I prefer Japanese alcohol over others .
I like shochu basically .
edit on 05/28/2013 by PtolemyII because: (no reason given)
edit on 05/28/2013 by PtolemyII because:
(no reason given)