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Brandied Cherries

Addition 01

Brandied Cherries


500 g Cherries, stems trimmed to half
250 ml Brandy
200 ml Water
200 g Granulated white sugar
30 ml Lemon juice
4 pcs Cardamom pods
2 pcs Cloves
1 pc Star anise
1 pc Cinnamon stick


Medium saucepan Fine sieve Sterilized glass jar with lid for storage


Wash and pit the cherries.
Add water to a medium saucepan and bring to the boil. Add sugar and stir until dissolved.
Reduce heat to a simmer and add lemon juice, cardamom pods, cloves, star anise and cinnamon. Stir and simmer for 10 minutes.
Take the pan off the heat and add the brandy and the cherries. Stir for 2 minutes.
Transfer the cherries into a sterilized jar. Top with the cooking liquid strained through a sieve to cover the cherries completely. Cover with lid.
Allow the cherries to stand refrigerated for 4 weeks before use.
Brandied cherries will keep for 6 months, if refrigerated correctly.