Brandied Cherries Recipe

It’s cherry time here in Northern California and I’ve been wanting to try my hand at brandied cherries for some time. The below is a spicy version based up the very fabulous Lu’s recipe (found via Imbibe magazine and also in the American Cocktail book by Sheri Giblin).

Cherry chomper for pitting cherries!
Cherry chomper for pitting cherries!


  • 2 cups pitted cherries (we used sweet, sour would also work)
  • 2 cups brandy (we like Korbel)
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 tsp allspice or baking spice blend
  • 2 tsp lemon (fresh squeezed)
  • 1 vanilla bean (optional)


  1. Add all ingredients except cherries and brandy, bring to rolling boil
  2. Reduce heat to medium and add cherries, simmer for 5-7 minutes
  3. Add brandy and let cool
  4. Transfer into glass jars, pouring liquid over cherries and reserving any excess liquid for cocktails, store in refrigerator

Makes 2 pints cherries and a half pint flavored brandy. Cherries can be eaten straight from the jar or for cocktails.

Bringing the cherries to a boil (brandied cherries recipe).
Bringing the cherries to a boil.


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