Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » ALL RECIPES » Homemade Cherry Brandy Recipe

Homemade Cherry Brandy Recipe

Author: Karon Grieve Published : July 2011

Recipe
cherry brandy
cherry brandy
A super easy recipe for how to make cherry brandy., a retro classic from the cocktail cabinate. By larder Love

While it may be considered somewhat retro Cherry Brandy is still a really popular drink. How to make cherry brandy? Read on my friends and I’ll show you exactly how it’s done and it’s so easy too.

 

Cherry Brandy is such an old fashioned drink. In fact it used to be known as Cherry Bounce.

Cherry brandy takes me right back to when I was a child and those fancy liqueur chocolates would come out at Christmas, there was always the cherry brandy ones that made you feel all grown up and decadent. Ah those were the days…..

The cherries are really cheap just now and the supermarkets have huge displays of glistening rich red goodness all waiting to be tasted.

We’ve been eating so many lately that i thought it was time I actually made something with them and stopped just stuffing them into my mouth.

how to make cherry brandy by larderlove

How to stone cherries

Now I am being cautious here and I have stoned my cherries. I’ve used my old cherry stoner here but you can also use a coke cottle and straw to stone cherries.

Simply place the cherry in opening of empty bittle and hold in place while you gently pres cown in centre of the cherry with a drinking straw. The stone will pop out into the bottle!

Save the cherry stones

Save those stones, don’t throw them away. You can make Homemade Kirsch with the cherry stones. How’s that for not wasting a thing. Cherry brandy and homemade kirsch from the same batch of cherries!

Of course, you can wait till you fish them out of the brandy at a later date, but by then you may well have sampled said brandy and forget to stone the damn things at all. Then all hell will break loose when you chomp into one of those babies and lose a gnasher! Your dentist will of course be thrilled as they tot up yet another luxury item to their ever-growing wardrobe.

how to make cherry brandy by larderlove

Equipment needed;

I used a 1 kilo kilner jar to make my cherry brandy. But any large jar with a good tight-fitting lid will do nicely.

Ingredients for homemade cherry brandy

  • I used just a half bottle of brandy
  • 2 punnets of cherries (about 600g)
  • 2 tbsp of caster sugar
  •  1 cinnamon stick.

Notes

You can also use frozen cherries to make cherry brandy. Just defrost them first.

cherry brandy

How to make cherry brandy

  • Stone your cherries and pack them into the jar.
  • Add the sugar and stir well and pop in the cinnamon stick.
  • Pour in the brandy and seal the jar.
  • Shake well and put away in a cool dark cupboard for about 2 weeks.
  • Shake the jar occasionally.
  • Pour through a sieve lined with 2 layers of cheesecloth/muslin or paper towels to remove the cherries
cherry brandy by larderlove

How to serve cherry brandy

You can have this as a shot either chilled or at room temperature. As I’ve shown here with ice and some soda water. Or add your favourite mixer.

Cherry brandy is also good as part of a cocktail and you can pour a dash of it over ice-cream or add to baking and desserts too.

How long will this last?

Your cherry brandy should keep for at least a year stored in a cool dark place.

how to make cherry brandy by larderlove

What to do with the cherries?

Don’t waste this fabulous brandy-soaked fruit. Serve those cherries with ice-cream. Bake them in a pie. Or pop them in the freezer till inspiration strikes.

It’s when you are serving the brandy-soaked cherries that you will thank me for reminding you to remove the stones back at the beginning of this saga!

So that’s how to make cherry brandy in your own kitchen, now I just have to clean up the sticky mess I’ve made…….

Cheers!

larder links

Looking for more ways to use those gorgeous summer cherries? Then check out these fun and easy cherry recipes;

Pickled cherries

Homemade Kirsch

Cherry Curd

Cherry Conserve

Spiced cherry gin liqueur

Spiced Cherry Cheese

Looking for more homemade liqueurs to try? Then check out my Homemade Liqueurs & Infusions section.

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
cherry brandy by larderlove

Cherry Brandy

Karon Grieve
A super easy recipe for how to make cherry brandy, a retro favourite from the cocktail cabinate
3.91 from 21 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course liqueurs
Cuisine French
Servings 12 servings
Calories 136 kcal

Ingredients
 

  • 500 ml brandy
  • 600 g fresh cherries
  • 2 tbsp sugar
  • 1 cinnamon stick

Instructions
 

  • Stone the cherries (remove the pits) and pop them into a large clean jar
  • add the brandy, sugar and cinnamon stick
  • seal the jar and shake well, put away in a dark cupboard for 2 weeks shaking regularly
  • strain through either 2 layers of muslin/cheese cloth or kitchen roll
  • decant into a sterilised bottle

Notes

This homemade cherry brandy is ready to drink once you have let it mature for the 2 weeks and then strained it into sterilised bottles.
Use on its own or as part of a cocktail.
This will make approximately 500ml of cherry brandy and I have taken the calories from 1 shot.
You can use frozen cherries, just defrost them first.
 

Nutrition

Calories: 136kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 111mgFiber: 1gSugar: 8gVitamin A: 32IUVitamin C: 4mgCalcium: 9mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Homemade Liqueurs and Infusions

« Honeysuckle Tea For Caughs
Easy Chilli And Basil Apple Jelly »

Comments

  1. Amy says

    September 18, 2012 at 7:31 pm

    Hi Karon,
    I found your website while searching how to make Cherry Brandy. I can’t wait to try this at the weekend, I’m going to try preserving Salted Lemons too. I love your website, it has really inspired me to try and be more creative!
    Amy x

    Reply
    • craig eydmann says

      February 16, 2019 at 7:29 pm

      Thanks Karen
      Going to make this and ferment for a wedding

      Reply
  2. Mark says

    August 2, 2013 at 3:09 pm

    Does removing the stones affect the final flavour?

    Reply
    • Karon Grieve says

      August 2, 2013 at 3:15 pm

      leaving stones in will give stronger flavour.
      K

      Reply
      • Pamela Cox says

        August 9, 2013 at 8:55 pm

        I googled making Cherry Brandy and have found this one. I also found some chat on the Delia Online forum and they seemed to be joking about the possibility of cyanide poisoning? So just checking Mark is still all right before I make mine. Perhaps I’ll remove the stones!

        “ooh sue – almond taste – cyanide – is that not what poirot said? one way to kill off the MIL, lol, i jest!! “

        Reply
  3. Clive Morris says

    November 26, 2016 at 2:22 pm

    Hi, can you tell me what you bconsider to be the best type or brand of Brandy to use, as they all have different flavours?

    Thanks

    Clive

    Reply
    • Karon Grieve says

      December 7, 2016 at 8:52 am

      Just use any brandy that you would drink yourself but don’t go overboard on expensive stuff!
      K x

      Reply
  4. Keith says

    June 28, 2019 at 5:15 pm

    Can you replace the cinnamon stick with anything as I cinnamon is a migraine trigger for me?

    Reply
    • Karon Grieve says

      June 28, 2019 at 5:20 pm

      Hi Keith
      You could use star anise, a more aniseed flavour but gives a bit of spice kick, or vanilla for its warmth

      Reply
  5. Phillip Lobley says

    June 22, 2020 at 12:03 am

    5 stars
    Hi Karon, have pillaged our cherry tree in the garden ( good crop this year ) have followed your recipe, and the product is in the larder doing it’s stuff. Tomorrow I will be bashing cherry stone’s, ready to prep the kirsch, will let you know how things go.
    Love your website very informative and inspirational
    Best regards Phill down in Winchester.

    Reply
    • Karon Grieve says

      June 22, 2020 at 9:27 am

      hi Phil
      Thrilled that you iked uch Hope you enjoy the hooch when its ready, cheers!
      K

      Reply
  6. Maureen Measure says

    July 22, 2020 at 2:04 pm

    If you freeze the cherries the stones just pop out when you unfreeze them. They still taste delicious.

    Reply
    • Karon Grieve says

      July 23, 2020 at 9:02 am

      Hi Maureen
      Thanks for the info
      K

      Reply
  7. Colleen Robinson says

    December 5, 2020 at 8:48 pm

    5 stars
    We love your recipe for cherry brandy it is a great Christmas drink and also a drink to be shared with unexpected visitors all give very good comments , YOU MADE THIS REALLY !!

    Reply
    • Karon Grieve says

      December 6, 2020 at 1:06 pm

      Hi Colleen
      Glad you like my recipe so much and that your friends really enjoyed ittoo.
      Cheers!
      K

      Reply
  8. John Harvey says

    January 17, 2021 at 10:29 pm

    how soon can we drink the cherry brandy .I made it yesterday from beautiful cherries from Cromwell New Zealand

    Reply
    • Karon Grieve says

      January 18, 2021 at 11:22 am

      Hi John
      The cherry brandy is ready to drink as soon as you have made it. Once it has been steeped for the 2 weeks and strained and is in the bottle you can drink it. If things need extra time I always make sure I put that in the recipe. Hope you enjoy it.
      Cheers!
      K

      Reply
  9. Julie says

    June 27, 2021 at 12:54 am

    Hi can you make this using frizen cherries?

    Reply
    • Karon Grieve says

      June 28, 2021 at 9:47 am

      Hi Julie
      Yes of course, just defrost first.
      K

      Reply
  10. Joli says

    July 28, 2021 at 7:13 pm

    We tried this recipe out about 2 years ago, life got crazy and the bottles were just found ! I strained out the cherries which are now just pulp … should I toss the brandy or try it?

    Reply
    • Karon Grieve says

      July 28, 2021 at 7:18 pm

      Hi Joli,
      Try it and see, I’d think it should be ok. You’ll know with a dip if it’s drinkable.
      K

      Reply
  11. Carol Dunstan says

    November 23, 2021 at 11:56 pm

    If using bottled cherries should liquid be strained off to use else where, or just combine with Brandy.

    Reply
    • Karon Grieve says

      November 24, 2021 at 6:45 am

      Hi Carol,
      I’d drain the cherries first.
      K

      Reply
  12. Phyllis says

    August 5, 2015 at 10:19 am

    How long will cherrys last .when ther have been strained. .and can cherrys be used to make a fresh batch of cherry brandy

    Reply
  13. Karon Grieve says

    August 17, 2015 at 12:37 pm

    Cherry brandy will last for over a year. Don’t try to make another batch with same cherries as they have done their flavouring bit already. Use them with ice-cream as a boozy sweet treat instead, store in fridge for up to a month.
    K x

    Reply
  14. Polly says

    February 26, 2021 at 7:15 am

    I’ve frozen the left over cherries. They don’t freeze solid but lovely to pop in a gin

    Reply
  15. Karon Grieve says

    February 26, 2021 at 8:42 am

    Hi Polly
    That sounds like a super idea!
    K

    Reply

Trackbacks

  1. My Homepage says:
    January 30, 2013 at 9:00 am

    … [Trackback]…

    […] Read More Infos here: karongrieve.com/2011/07/26/cherry-brandy/ […]…

    Reply
  2. Cherry Curd And Marchet De Nuit — Karon Grieve says:
    August 7, 2013 at 7:24 am

    […] 1 tbsp cherry brandy […]

    Reply
  3. Easy recipe for cherry conserve says:
    July 22, 2014 at 10:28 am

    […] shared with you my Pickled Cherries recipe and last year I made Cherry Curd, I’ve  even made Cherry Brandy. Well this time it is an old fashioned preserve that takes my fancy and I am transforming my fresh […]

    Reply
  4. How to Stir the Pot with Sir John – Jane Austen Food Blog says:
    October 27, 2022 at 2:24 pm

    […] (Recipe as shown from: https://larderlove.com/how-to-make-cherry-brandy/) […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

Scottish vegetarian lentil soup
3 ingredient dried apricot jam
rich and creamy mushroom soup
homemade garlic oil
winter vegetable soup
beetroot chutney by larderlove.com

Winter Recipes

3 ingredient cheese scones
blood orange marmalade with gin
Scottish vegetarian lentil soup
lamb kofta curry
leftover turkey pasta bake
Christmas shortbread cookies
Bread sauce in red bowl
no bake panforte

See more winter recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

  • 525