{"id":7901,"slug":"brandied-cherries-2","title":"BRANDIED CHERRIES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["sweet cherries (largest, with stems on)","sugar (half a pound to every pound of fruit)","brandy (one pint to every five pounds of fruit)","water (as little as possible)"],"ingredients_norm":["sweet cherry","sugar","brandy","water"],"steps":["Select the largest sweet cherries for this purpose, leaving the stems on.","Allow half a pound of sugar to every pound of fruit, and a pint of good brandy for every five pounds of fruit.","Make a syrup of the sugar, using as little water as possible.","Pour it over the cherries and let them remain in the syrup all night.","Next day put them in a preserving kettle and heat slowly. Boil about eight minutes.","Take up the cherries with a perforated skimmer and boil the syrup fifteen minutes.","Add the brandy to the boiling syrup, remove from the fire and pour over the cherries hot, and seal."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w105:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3438e04a410c25deb44072326befc15ff74d414a71fb22d3db394525babf4aaa","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/brandied-cherries-2"}