Brandied Cherries

Brandied Cherries

Wash 2 pounds of cherries, you do not need to pit or remove stems, however you may if you like.
 In medium sauce pan heat over medium
4 c brandy
3/4 c sugar
Heat just until sugar is dissolved, stir in 1 Tbs almond extract.
Place cherries in two quart jars that have been cleaned and sterilized by boiling water bath or dishwasher.
Divide brandy between jars, seal, and refrigerate.

             Recipe from Mary Jane's Farm


Sun Brandied Cherries

  Fill a clean sterilized quart jar with cherries
 add 1/2 c sugar
1/2- 1 cup brandy (enough to fill jar and cover cherries)
Seal lid and place in sun for 4 weeks.
                        cooks.com

I have tasted the first cherries and lets say ooh lala  go easy on them!
Stay tuned for recipes using brandied cherries!

Strawberry Rhubarb Jam

2 c crushed hulled strawberries

2 c chopped rhubarb

4 Tbsp lemon juice

1 package regular powdered pectin

5 1/2 c sugar

Prepare jars and lids. 

In large pot combine berries, rhubarb and lemon juice. Whisk in pectin until dissolved. Bring to a boil, stirring frequently. Add sugar and return to full rolling boil, stirring constantly. Boil 1 min.  Skim off any foam and ladle into hot jars, wipe rim and place lid and ring, finger tight. Process in boiling water canner with lid on 10 min. be sure jars are completely covered. Remove lid turn off heat and let sit another 5 min. Remove from water and let cool. From Balls Complete Book of Home Preserving
Makes about 6  8oz jars.

Peach Almond Conserve

1 tsp cloves
1 T cinnamon
1/2 tsp allspice
8 c peeled pitted crushed peaches
2 c finely chopped oranges with peel
7 c sugar
1 c drained halved maraschino cherries
1/2 c slivered almonds

bring peaches, spices, oranges to boil,reduce heat stir constantly 15 min. add sugar,
return to boil until thickened( about 15 min) stir in cherries and almonds return to boil another 5 min or until gel test. ladle into hot jars place in water bath, boil 10 min.

gel test. conserve should slide off of a very cold spoon in a sheet.

Thai Hot and Sweet Dipping Sauce

this is a canning recipe however, you could size it down and make a small batch and put in the the fridge
very easy!

1/2 cup finely chopped garlic
1 Tbs. salt
6 cups cider vinegar
6 c sugar
1/2 c hot pepper flakes

prepare canner, jars and lids

in a small bowl combine garlic and salt, set aside
bring vinegar to a boil, add sugar stir until dissolved. boil gently 5 min.
add garlic mix and pepper flakes, stir well, place in hot jars. boiling water bath 15 min.

YUM great with egg rolls or as a stir fry sauce.