RECIPE: Bourbon Slush Frozen Cocktail

Chowhound: The recipe I have used calls for 12 ounces of previously frozen cherries thawed with juices reserved. There should be about 10 tablespoons juice, then add enough water to the juices to equal 1 1/2 cups total. Add 1/2 cup sugar, the cherries, and bring to a boil, simmer for 1 min.
Remove from heat.

Remove the cherries with a skimmer or slotted spoon, and I put the cherries in a heatproof glass bowl or you could put them in a 1 quart jar. Add 1/2 cup brandy or cognac, cover and set aside.

Bring the cherry syup to a boil in a large pan, then continue boiling until it has reduced to 1 cup. Pour the syrup over the cherry/brandy mixture, stir or swirl a bit and after it has cooled refrigerate. The cherries are supposed to keep covered for up to 3 months as is but I have never had them last that long.

RECIPE: Brandied Fruit

October 20th is National Brandied Fruit Day. Brandied fruit—fruit salad flavored with brandy or cognac—is a dish that has fallen out of fashion in the era of modern cuisine. But it’s easy to make, delicious to eat and very healthful. Brandied fruit can be enjoyed on its own; or with a topping of sour cream…
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