Brandied Smoked Cherries

Here is one of the recipes I am asked about regularly when I mention ‘smoked cherries’. The process is simple – wash, stem and pit the cherries, heat up the barbeque or smoker, make a simple syrup, and squeeze a lemon for the fresh juice. Smoke the cherries and combine them with the simple syrup, lemon juice, and brandy. Then transfer the cherries and brandy mixture into mason jars and cool thoroughly before topping the jars. Refrigerate the jars for 4 to 6 weeks before using in cocktails or adding to desserts. That last step is the toughest part of the whole recipe – the waiting to enjoy these smoky, sweet gems in your Manhattan or other cocktails or in a thickened fruit topping for cheesecake, ice cream, etc. Since it is cherry season here in the Northern Hemisphere, get busy and make these for yourself or to share with friends and family!

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Prep time: 40 mins

Cook time: 15 mins

Total time: 55 mins

Serves: 2

Ingredients

2 lbs of sweet cherries, washed, stemmed, and pitted
½ cup granulated sugar
½ cup water
2 tbsp lemon juice
1 to 1½ cup brandy
diced lemon zest (if desired)

Instructions

In a small sauce pan, heat the water and sugar until completely dissolved.
Set aside to cool in a large bowl.
Add the lemon juice and stir to combine.
Prepare the smoker and smoke the cherries for 10 to 15 minutes.
Place the smoked cherries into the large bowl with the lemon juice mixture.
Add the brandy and gently stir to incorporate.
Place the cherries into 2 clean pint or 1 quart mason jars. If needed, add brandy to cover the cherries, allowing for ½ inch of headroom.
Allow the cool thoroughly before adding the lids and screwing the collars finger tight.
Refrigerate for 4 to 6 weeks before using in cocktails or desserts.

Notes

If you do not own a smoker or simply want brandied cherries, skip the smoking step and add the cherries to the dissolved sugar and water solution with the lemon juice and lightly simmer for 5 minutes. Then cool slightly before adding the brandy and transferring to mason jars.

Enjoy!

P.S. I smoked my cherries in 2 batches – the first for 20 minutes and the second for 10 minutes. It creates different levels of smokiness, color, and softness.

2 COMMENTS

John Sheppard | 1st Aug 21

I just bought 20lbs of late season cherries to make my various cherry liquors. They are at their sweetest now and are still firm. I like the idea of smoke brandied cherries. At what temp are you running your smoker and what wood? Have you ever went longer than the 10-15 minutes? I’m planning on using peach and cherry wood just for a twist. Both are mild and sweet smokers. How long do they keep and do they need to be refrigerated the whole time? I’m also making a cherry heering and cherry liquor. I think the addition of smoked cherries to those two would be really tasty. A smoked cherry heering Last Word sounds amazing.
- Kent | 7th Aug 21
  
  Hi John,
  I have a Char-Broil Infrared Grill and use a Char-Broil Smoke Box, which is a grill top enclosure with a basket inside. I crank up the grill on High, load the box with chips (typically Apple, Maple, or Cherry) and get the box hot and smoky. Then I put the pitted cherries into the basket and lower them over the smoking chips and put the cover on top. I lower the heat to medium and allow the cherries to bathe in the smoke and slightly cook. I found that the longer they are in, the softer they become and don’t work well as smoked cocktail cherries and they also begin to taste slightly acrid. If you use good canning practices, you can store them on the shelf, but since I use EverClear alone to preserve them, I play it safe and store the jars refrigerated.
  
  A slightly smoky Cherry Heering or Kirschwasser would be amazing… let me know how it comes out!