Easy Brandied Cherries
Delta Packing Company
Delta Fresh* cherries
Sugar
Brandy
Trim cherry stems to about ½ inch. Wash all
cherries in cold water.
Fill jars with cherries, leaving ¼ inch of headspace
below the top of the jar.
Add 1 tablespoon of sugar to each pint, then ;ll
with brandy to the same ¼-inch headspace.
In a small pot of water, heat the lids to just below
the boiling point to soften the rubber seal.
Place the lids on the jars and adjust the rings to
;t snugly.
Place the jars in the deep pot and cover with water.
Process in boiling water for 10 minutes.
For best results, wait about 3 months before enjoying.
Notes: Pitted cherries will not be as crisp. Always
use new lids when canning—only the rings and
jars are reusable.
* Brands may vary by region; substitute a similar product.
TOOLS
Kitchen shears
Cherry pitter or stoner
Pint jars, rings and
new lids (see note)
A deep pot
Bunny’s Black Velvet
Apricot Fruit Leather
Kingsburg Orchards
10 cups Kingsburg Orchards*
Black Velvet apricots
½ cup sugar
Cheesecloth
Wash, pit, peel, and cut up apricots. Place the
apricots in a blender and blend until smooth.
In a saucepan, heat the pureed fruit with sugar
until syrupy, keeping the heat just below boiling.
Remove from the heat and let the fruit cool.
Cover 2 baking sheets (with rimmed edges) with
plastic wrap. Pour the cooled fruit onto the baking
sheets to within ½ inch of the edges. Cover the baking sheets with cheesecloth, not allowing cheesecloth to touch the fruit.
Set the baking sheets in a 140°F oven for 8-12 hours,
until the fruit leather peels away easily from the
plastic wrap.
Let the fruit leather cool and dry. Then roll up the
fruit leather with the plastic wrap still attached and
cut into desired fruit roll-up lengths. Makes about
20 servings.
Tip: You can also dry the fruit by using the
“dehydrate” setting in a convection oven.
* Brands may vary by region; substitute a similar product.
Desserts 227
