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Brandied Cherries Recipe
|Black cherries/Morello cherries||1 Pound, pricked (450 Gram)|
|Sugar||4 Ounce (100 Gram)|
|Ground cinnamon||1 Pinch|
|Water||1⁄2 Pint (300 Milliliter)|
|Arrowroot||15 Milliliter (1 Level Tablespoon)|
|Brandy||60 Milliliter (4 Tablespoon)|
Serving size: Complete recipe
Calories 878 Calories from Fat 8
% Daily Value*
Total Fat 0.95 g1.5%
Saturated Fat 0.18 g0.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4 mg0.2%
Total Carbohydrates 189 g62.9%
Dietary Fiber 10.1 g40.3%
Sugars 171.7 g
Protein 5 g10.9%
Vitamin A 5.9% Vitamin C 53.4%
Calcium 6.8% Iron 11.3%
*Based on a 2000 Calorie diet
Put them with the sugar, cinnamon and water into the pressure cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Using a draining spoon, transfer the cherries to a dish.
Blend the arrowroot to a smooth paste with 30 ml (2 tbsp) cold water, stir in a little of the hot fruit juice, then add the mixture to the cooker; bring to the boil, stirring as the sauce thickens.
Remove the cooker from heat and stir in the brandy.
Pour the sauce over the cherries and leave, covered, until cold.
Serve with ice cream or creamed rice.