Eva Kolenko
Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!
Recipe information
Yield
Makes about 1¼ cups
Ingredients
2 pounds sweet cherries, pitted if desired
2 wide strips lemon peel (optional)
1 cup sugar
1 vanilla bean, split lengthwise
1¼ cups brandy or vodka
Preparation
Step 1
Combine cherries, lemon peel, if using, sugar, and ½ cup water in a medium pot. Scrape in vanilla seeds; save pod for another use. Bring to a boil over medium-high heat; reduce heat and cook, stirring occasionally, until cherries are dark red and softened and syrup is thickened, 20–25 minutes. Let cool slightly, then stir in brandy. Transfer cherries and syrup to a jar or airtight container. Cover and chill.
Step 2
Do Ahead: Cherries can be made 1 year ahead. Keep chilled.
Nutrition Per Serving
Per 5 servings (1/4 cup each): Calories (kcal) 420 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 70 Dietary Fiber (g) 4 Total Sugars (g) 64 Protein (g) 2 Sodium (mg) 0
