For tincture, you need fresh or frozen (pre-defrost) ripe berries of any kind. As a last resort, it will do dried cherry(half the amount in the recipe. You use inexpensive, but real cognac - a distillate aged in a barrel or infused with oak chips can be homemade.

Ingredients:

Cherry berries - 0.5 kg;
Cognac - 0.5 liters;
Sugar - 50-200 grams;
Cherry leaves (optional) - 5-7 pieces;
Cloves (optional) - 2-4 buds.
Add sugar to taste and depending on the variety. Since most berries are sour, I advise you to sweeten the drink at least minimum amount... The more sugar, the lower the strength of the tincture. Cherry leaves enhance the aroma, cloves add a piquant taste.

Recipe for cherries on cognac.

1. Peel and wash the cherries. Pierce each berry with a needle.

2.Place the chopped cherries (or pulp) in an infusion container, for example, a jar. Add sugar. Shake well several times so that the berries and sugar mix, you can immediately fill the jar in layers. Add leaves and cloves (optional.

3. pour in brandy. Close the jar tightly with a lid. Shake several times.

4. Insist in a dark room (or cover) with room temperature for 30 days. Shake once every 3-5 days.

5. Strain the finished tincture through cheesecloth, pour into bottles, seal tightly. Before tasting, keep the drink for 2-3 days in a cool dark place to stabilize the taste.

In some cases, when cooking on pulp, the tincture turns out to be cloudy (sometimes turbidity appears due to the low quality of sugar. Filtration through cotton wool solves this problem. The remaining "Drunken Cherries" can be used for baking.

At correct preparation even from cheap cognac and ordinary cherries, an excellent alcoholic drink is obtained. Homemade cherry tincture on cognac is much better than store counterparts, often made from chemical additives. The taste and smell of the berries is felt in every sip, and the beautiful ruby ​​color complements the pleasure of tasting.

For tincture, you need fresh or frozen (pre-defrost) ripe berries of any kind. As a last resort, dried cherries will do (half the amount in the recipe). You use inexpensive, but real cognac - a distillate aged in a barrel or infused with oak chips can be homemade.

Cognac drinks made by simulating the taste of prunes, burnt sugar and other additives are not suitable. The taste of the tincture will be completely different and much worse.

Ingredients:

• cherry berries - 0.5 kg;
• cognac - 0.5 liters;
• sugar - 50-200 grams;
• cherry leaves (optional) - 5-7 pieces;
• cloves (optional) - 2-4 buds.

Add sugar to taste and depending on the variety. Since most berries are sour, I advise you to sweeten the drink with at least a minimal amount. The more sugar, the lower the strength of the tincture. Cherry leaves enhance the aroma, cloves add a piquant flavor note.

Recipe for cherries on cognac

1. Peel and wash the cherries. Pierce each berry with a needle.

V classic version the seeds are not removed, the aroma is brighter with them, and the taste is richer. But if you are afraid for your health (cherry pits contain a small amount of hydrocyanic acid and cyanide, theoretically, in large quantities these substances can cause poisoning), first remove the bones without crushing, then make the tincture only on the pulp.

2. Place the chopped cherries (or pulp) in an infusion container, for example, a jar. Add sugar. Shake well several times so that the berries and sugar mix, you can immediately fill the jar in layers. Add leaves and cloves (optional).

3. Pour in brandy. Close the jar tightly with a lid. Shake several times.

4. Insist in a dark room (or cover) with room temperature for 30 days. Shake every 3-5 days.

5. Strain the finished tincture through cheesecloth, pour into bottles, seal tightly. Before tasting, keep the drink for 2-3 days in a cool dark place to stabilize the taste.

In some cases, when cooking on pulp, the tincture turns out to be cloudy (sometimes turbidity appears due to the low quality of sugar). Filtration through cotton wool solves this problem. The remaining drunk cherries can be used for baking.

When stored away from direct sunlight, the shelf life of homemade cherry tincture on cognac is up to 5 years. Strength - 29-35% (depends on the amount of sugar).

Cherry tincture on vodka (moonshine, alcohol) is called "cherry" and is highly valued among lovers of home alcohol. The berry quickly eliminates the sharp vodka aftertaste, as a result the infusion is aromatic with a sweet and sour taste. This is a wonderful feminine or dessert drink. We will look at three proven recipes.
It is better to take large sweet cherries. Suitable for fresh, dried and frozen berries sold in supermarkets all year round... In the latter case, the cherries are pre-thawed and infused with the thawed liquid.

The proportions of sugar can be changed at your discretion, focusing on the taste and sweetness of the selected variety. In the case of sweet berries, I advise you to make a sugar-free cherry tincture according to the first or second recipe. The drink will turn out to be stronger with a more pronounced aroma of raw materials (male version).

The alcohol base can be vodka, purified odorless moonshine, diluted with water to 40-45% alcohol, or cheap cognac (suitable for recipes 1 and 2). Cherry tincture on cognac differs from vodka counterparts in its original tannic flavor.

It is believed that cherry pits contain harmful hydrocyanic acid, so they must be removed. However, the concentration of dangerous impurities is minimal and sugar neutralizes the effect of hydrocyanic acid on the body, and the absence of seeds has a bad effect on the taste (there is no characteristic almond taste). Everyone can solve this issue for himself by choosing a suitable recipe.

Classic cherry tincture

The easiest cooking option with a rich taste and a recognizable almond aftertaste.

Ingredients:

• cherry berries - 1.5 kg;
• vodka (moonshine, cognac, alcohol 45%) - 0.7 liters;
• sugar - 0.5 kg.

Recipe

1. Dry fresh or frozen cherries in the sun, lay them out evenly and leave them in direct sunlight for a few days. Alternative option- Bake the berries for 4-6 hours in the oven at 60-80 ° C.

This step is optional, but drying removes excess moisture from the cherries, which makes the tincture watery.

2. Mix vodka, sugar and berries in a three-liter jar ( alcoholic base should overlap the cherries by at least 1-2 cm, pour in more if necessary). Close tightly with a lid, put in a dark place at room temperature for 30 days. Shake the contents of the jar every 2-3 days.

3. Strain the finished tincture through several layers of gauze, squeeze the berries well. Filter the liquid part through cotton wool.

4. Pour the drink into bottles and seal tightly with corks. Store in a refrigerator or basement. Shelf life up to 3 years away from direct sunlight. Fortress - 20-25%.

Classic pitted tincture

Pitted Cherry Tincture

Differs in a delicate fruity taste and low strength, similar to that of wine.

Ingredients:

• cherry berries - 1 kg;
• sugar - 3 kg;
• vodka - 1 liter.

Recipe

1. Remove bones from the washed cherry.

2. Put the pulp in a jar, cover with sugar and leave for 2-3 hours, until the cherries let out the juice.

3. Add vodka (moonshine), close the jar with a lid, shake well several times, then put in a dark, warm (16-25 ° C) place for 15 days.

4. Filter the homemade cherry liqueur through cheesecloth (squeeze dry) and cotton wool to make the drink clear. Sometimes multiple filtering is required.

5. Pour into bottles, close tightly. When stored in a dark, cool place, the shelf life of the tincture is up to 3 years. Fortress - 10-12%.

Pitted on vodka

Tincture with cherry leaves

The leaves enhance the aroma and the citric acid stabilizes the taste. Great option for a lean season when there are few raw materials available.

Ingredients:

• berries - 50 pieces;
• cherry leaves - 200 pieces;
• sugar - 1.5 kg;
• vodka - 1 liter;
• water - 1 liter;
• citric acid - 1.5 teaspoons.

Recipe

1. Pour the washed berries with leaves (remove seeds if desired) with water, boil for 15 minutes over low heat, stirring occasionally, then strain through cheesecloth.

2. Add sugar to the resulting broth and citric acid, cook, stirring over low heat for 5-7 minutes until the sugar is completely dissolved.

3. Ready cherry syrup cool to room temperature, add vodka, pour into bottles (cans), seal tightly. To enhance the aroma, you can put a few fresh leaves in the container.

4. Insist at room temperature for 20 days. If the drink turns out to be cloudy, filter through cotton wool.

Store in a cool, dark place. The shelf life of cherry tincture with leaves is up to 2 years. The fortress is 8-10 degrees.

The cherry on cognac recipe will come in handy for all lovers of cherries and aromatic homemade liqueurs. The combination of cognac and cherry is simply excellent, no one can resist such a bouquet of aromas. In addition, when preparing a drink, it turns out delicious cherry in cognac, from it you can make a drunk cherry cake, or a monastery hut, and in many desserts such a cherry is used. The filling is prepared quickly, without much hassle, it should be stored in the refrigerator. The longer this tincture stands, the thicker the crown will be.

It will take 7 days to prepare cherries on cognac, the product yield is 1 liter.

Ingredients:

• Any cognac - 0.5 liters
• White sugar - 200 grams
• Frozen cherries - 600 grams.

Stages of making cherries on cognac:

We spread cherries from the freezer, if it's season now, then use fresh berries... Cognac can be bought inexpensively, see for yourself, sometimes such liqueurs are made with good vodka, but the result will not be the same. You can do it in bulk on homemade cognac, which also turns out delicious.

In order for the liqueur to be especially fragrant, you need to bake the cherries in the oven, yes, then there will be just a divine aroma, the berries will give their piquancy to the drink. We put the cherries, nothing that frozen with water, in a baking dish, I have a rectangular one. We put it in the oven.

We turn on the temperature - 160 degrees and bake the berries for 20 minutes. Meanwhile, pour cognac into a glass jar.

Add sugar. Cover the jar with a lid and shake the cognac so that the sugar dissolves a little.

Excellent aroma from baked cherries, now the liqueur will definitely be special and tasty.

While the cherries have not cooled down, pour them with syrup into a jar, too, so that the sugar dissolves, close the lid again and shake it.

We set aside the cognac with cherry in a dark place for a week, so that the cherry is saturated with cognac. I usually put it in a pantry room, it's dry, cool and dark.

Time flew by quickly, we filter the drink and bottle the cognac on cherries, it turns out about a liter, the strength of the drink is 35 degrees.

We put fragrant cherries in a bowl and you can cook delicious cakes or desserts, but be careful, a dozen cherries and you will get drunk right away.

That's all, aromatic drink"Cherry on cognac" is ready! You will not buy such an exquisite tincture in any store in the city. His girlfriends will especially like it, with a delicious dessert or fruit, such a liqueur will be excellent, the main thing is that everything is natural and prepared with love!

Video Cherry on cognac RECIPE

An amazingly tasty drink with healing properties, you can make everything at home within two weeks. For tincture of cherries on cognac, you can take not very high-quality ingredients that are not suitable for consumption in their pure form. If the cognac you bought is far from it divine drink, about which you dreamed, and among the homemade preparations you found some frozen cherries, then do not be discouraged. It is these ingredients that are needed to prepare a great tincture.

Cherry tincture recipe on cognac

If you do not have frozen berries, fresh, not very good quality, rejected after bulkhead will do. Berries that, for whatever reason, were not suitable for home preservation, are also suitable.

According to the recipe for cherry tincture on cognac, the berries will need to be washed - do not remove the seeds, and prick them in several places with a needle or an ordinary toothpick.

Fill the jars up to the shoulders with prepared cherries.

Sprinkle granulated sugar on top of the berries.

Cover the jars with a lid and shake well so that the sugar spills to the very bottom, and the cherries sag slightly. You can sprinkle the cherries with sugar in layers, but this method is better when you are preparing a large amount of drink in a wide container - a basin, a saucepan, a keg.

Pour the cherries with brandy until you believe, cover and mix gently again so that the sugar begins to dissolve.

Remove the cherry brandy infusion in a cool dark place for two weeks. To prepare the tincture faster, shake the jars daily so that no undissolved sugar remains on the bottom.

The readiness of the drink is determined by the color and consistency - the tincture will slightly resemble liqueur or fruit syrup. When the cherry tincture is dark and a little stringy, you will need to strain it, remove the berries and pour into bottles or jars, convenient for storage. The optimal time for making a drink is 2 months, but in two weeks you can already taste the wonderful aromatic tincture.

Seedless, it will cook much faster and taste richer. However, the pleasant aroma of seeds will disappear.

Store refrigerated and serve chilled.

INGREDIENTS

• 1 kg of selected cherries
• 200 ml brandy
• 350 g dark chocolate (70% cocoa)
• 2 cups toasted almonds
• 1 cup extra fine sugar
• 1 protein
• powdered sugar

STEP-BY-STEP COOKING RECIPE

Cut the cherries from below and very carefully, using an unbent paper clip or hairpin, remove the seeds. Place the cherries in a bowl, cover with cognac, tighten with plastic wrap, refrigerate for 12 hours.

Grind the almonds into flour in a coffee grinder. Whisk the whites into a lather. Pour sugar into a heavy-bottomed saucepan, add 1/3 cup water, bring to a boil, cook over medium heat for 3 minutes.

Remove the syrup from heat and whisk until slightly cloudy. Add almonds and protein, stir thoroughly with a spatula and put on fire. Cook for 2 minutes, remove from heat and cool slightly. Sprinkle your work surface icing sugar and roll the marzipan into small balls: a little larger than the cherry pits.

Remove the soaked cherries from the cognac and dry. Insert a marzipan ball into each cherry.

On a piece of parchment on the board, draw 30 circles, 2–2.5 cm in diameter, 2 cm apart. Melt the chocolate in a water bath and cool slightly. Place a little chocolate on each circle and immediately place the cherries with their tail up. Refrigerate for several hours.

Gently pour the chilled cherries with melted chocolate (for this it will need to be put back in the bath). Place the cherries back in the refrigerator for a couple more hours. Repeat with the remaining chocolate. Store candy in the refrigerator.

In the old days, cherries were prepared in almost every house for parties and receptions. Family recipes the preparation of cherry liqueur was kept secret and passed down from generation to generation. By the way, the berries remaining after straining the liquid were traditionally used as a snack. The drunken cherry under the liqueur emphasized the richness of the natural notes of the drink.

Classic cherry

Proportion of the recipe: 12 kg of cherries for 4 kg of honey.

Cooking method

Fill the barrel with ripe and clean cherries, leaving 15-20 cm unfilled on top.

Honey is poured into a barrel on cherries. Pour the honey slowly so that the entire space between the cherries is filled.

Then the keg is carefully closed and placed in the cellar for 3 months, during which time fermentation takes place. It should be noted that if the keg is fragile, without metal hoops, then very often it breaks.

After 3 months, the cherry is filtered through a clean "waffle" towel and poured into bottles, which are corked.

The prepared liqueur can be stored for several years.

Ukrainian cherry

Cooking method

Half of the cherries prepared for tincture are pitted, and the other half is left with pits.

Cooked cherries are poured into a 1/4 bottle of its volume, poured with vodka to the neck and set for 4 weeks to ripen.

The ripe liqueur is poured into a clean bottle, granulated sugar (~ 200 g per 1 L) is added and placed in a warm place to dissolve the sugar. You can make a sweeter liqueur if you wish. To do this, take twice as much sugar and prepare a thick syrup and, while it is hot, pour it into a cherry.

The cooled liqueur is filtered, bottled and sealed for 6 months. After this period, the liqueur is ready for use. The older the cherry, the tastier it is.

Cherry old world

Ingredients

Vodka - 400 ml (for 1 kg of cherries)

Cherries - 1 kg

Cinnamon and nutmeg- 1 g

Granulated sugar - 250 g

Cooking method

Prepared cherries are kneaded together with seeds, placed in a bottle and kept for 3 days to ripen.

Then add all the ingredients, mix and put in a warm place for 8 days.

When the liqueur becomes transparent, it is drained, filtered and, if desired, a thick sweet syrup is added, stirred well and bottled.

Alternative recipe for cherry liqueur

The proportions are shown per 10 liter bottle.

Ingredients

Cherries - 6.5-7 kg

Sugar - 2.5 kg

Secondary fermentation sugar - 650 g

Vodka - 2 l

Cooking method

Peeled from the stalk ripe cherries wash, remove pits, drain off water, pour into a large bottle.

Add granulated sugar, tie the neck with gauze and leave in a warm place for 2 days to ferment.

The juice released from the cherries should cover the fruits, for which the bottle is shaken from time to time.

As soon as the first signs of fermentation appear, the gauze must be removed from the cylinder, a water seal must be installed and kept until fermentation has completely ceased.

At the end of fermentation (after 30-35 days), filter the liqueur through cheesecloth and cotton wool placed in a funnel or colander. Pour the filtered liqueur into prepared bottles and seal well.

To retrieve the greatest number extractives cherries, remaining after filtering the liqueur, put in a bottle and pour 30% sugar syrup(for a 3-liter bottle, 2 liters of syrup are needed).

Install a water seal and keep the mass for 20-25 days until fermentation stops. Filter the resulting wine-type juice through cheesecloth, bottle and cork.

Cherry liqueur with vodka

Cooking time - 10 days.

For a drink, if desired, you can use pitted or pitted berries. It must be remembered that after 6 months, hydrocyanic acid will begin to saturate the product. Usually the cherry does not stagnate in the bins and before that time the bottles are already emptied. Cherry liqueur on vodka with seeds will delight you with almond notes, sugar during the ripening of the drink neutralizes the effect of hydrocyanic acid.

Ingredient List

Bank of ripe cherries - 1 l

Sugar - 100 g

Vodka - 0.5 l

Cooking method

We clean the berries from cuttings, throw away the spoiled ones and rinse with cold water.

We pierce them with a toothpick or a pin, put them in a container with a wide neck in layers, alternating them with sugar layers, while filling 3/4 of the jars.

Fill the contents with vodka to the top.

Cover the neck of the vessel with gauze and tie it (the mixture must breathe).

We put the container with the liquid to ripen in a dark place at room temperature.

Every 3 days we shake off the container with the contents so that the sugar dissolves.

After 10 days, filter the mixture.

We take clean bottles and put the intoxicated berries in them.

Pour the drink on top of the fruits, after which we tightly seal the bottles.

We keep the drink cool.

Cherry pouring with alcohol

Cooking time is 6 weeks.

If you have a lot of frozen berries and the time is not summer at all, but you really want to pamper yourself delicious drink, do not deny yourself the pleasure. The frozen cherry pouring is not inferior in quality. Do not forget to add the liquid left after defrosting to the container.

Ingredient List

Ice cream or fresh cherries- 1 kg

Sugar - 2 cups

Alcohol - 1.2 l

Cooking method

Wash and sort the berries, separate the cuttings.

Place the cherries in a wide-mouth jar.

Pour food alcohol into the container, close it tightly with a nylon lid and place in a cool dark place.

After 2 weeks, pour the liquid into another jar, close and set aside in a cool place for storage for 2 weeks.

Fill the cherries remaining in the first jar with sugar and pour spring water (0.5 l) to obtain syrup, hide in cool and dark.

Shake the container every three days.

After 2 weeks, drain the syrup and mix it with the first fraction.

Put the resulting mixture to stand for the next 2 weeks.

Pour the finished liqueur into bottles.

Cherry liqueur on moonshine

Cooking time - 30 days.

Ingredient List

Ripe cherries - 1.5 kg

Purified moonshine - 0.7 l

Sugar - 0.5 kg

Cooking method

Separate the cherries from the cuttings, discard the spoiled ones and rinse with cold water.

Lightly wither the berries in the bright sun or in the oven (put them in 1 layer on a baking sheet and simmer for 4–5 hours at a temperature of 70 ° C).

We place the cherries in a three-liter jar, sprinkling them with sugar.

Fill the candied berries with moonshine and close the container with a nylon lid.

We remove the jar in a dark place for 30 days.

Shake the bowl with the mixture every 3 days.

After the required time has elapsed, filter the liquid through the gauze folded in several layers.

We bottle and keep cool.

Cherry leaf pouring

Cooking time - 1 month. The drink has healing properties.

Ingredient List

Chopped fresh cherry leaves - 2 cups

Orange peel- 2 tablespoons

Sugar - 200 g

Alcohol or vodka - 0.5 l

Cooking method

Put the crushed leaves in a liter jar.

Cover the leaves with sugar, add lemon zest.

Mix the contents of the jar thoroughly and fill with alcohol or vodka.

Remove the container with the contents in a dark place for 1 month.

After the allotted time, strain the liquid through cheesecloth and pour the liqueur into a bottle.

Store in a cool, dark place.

Quick cherry liqueur

Cooking time - 1 day. Often people call this drink "early ripening".

Ingredient List

Cherries - 1 kg

Sugar - 1 glass

Vodka - 0.5 l

Cooking method

Wash and peel the berries.

Place the cherries in a rooster or other fireproof oven dish.

Pour sugar over the berries and mix thoroughly.

Pour the mixture with vodka.

Cover the dishes parchment paper and tie it with a rope.

Make holes in several places with a needle.

Put a pan in an oven preheated to 120 ° C, while the oven should already be turned off.

The future liqueur ripens in the oven until it cools completely.

We drain and filter the liquid.

We put drunk cherries on the bottom of clean bottles and pour the liqueur into them.

Pouring cherry and currant

Cooking time - 25 days. We recommend using black currant for the recipe.

Ingredient List

Cherries - 1 kg

Currant - 0.5 kg

Vodka - 1 l

Sugar - 1 kg

Cooking method

Wash the berries and peel them of leaves and cuttings.

Place cherries and currants in a 3 liter jar.

Cover the berries with sugar and stir.

Cover the neck of the container with gauze and tie it with a rope around the circumference.

Put the jar on a sunny windowsill to ferment berries with sugar for 3 days.

When the allotted time has expired, pour the contents with vodka.

Place the container with the mixture on the same windowsill and infuse for another 3 weeks.

After the required period, strain the liquid and pour the filling into clean bottles.

Keep cool.

Cherry liqueur on cognac

Cooking time - 40 days.

Ingredient List

Pitted cherries - 1 kg

Sugar - 0.5 kg

Ordinary cognac brandy - 0.5 l

Carnation - 5 pieces

Fresh cherry leaves - 5 pieces

Cooking method

We separate the washed berries from the cuttings and take out the seeds.

Place the cherries together with the released juice in a three-liter jar.

Fill with sugar and mix thoroughly.

We put cloves and leaves in a jar.

Fill the contents with cognac and shake.

We expose to the sun for 40 days.

After the required period of time, we filter the liquid through several layers of gauze and pour the finished liqueur into the bottle.

We keep it cool, and use the cherries for homemade baking.

Homemade liqueur from pitted cherries and vodka

Cooking time - up to 2 months.

Please note: cherries washed or collected after rain are not suitable for this recipe. There must be wild yeast on the skin of the berries. Sterilize the jar in advance. Wash your hands with soap and water before starting work. When creating the cherry liqueur, keep the proportions.

Ingredient List

Ripe cherry - 2 kg

Sugar - 0.8 kg

Water - 0.25-0.3 l

Cooking method

Free the seeds from the berries.

Pour 0.2 kg of sugar into the bottom of the jar.

Pour cherry juice over the sugar.

Place the cherries and the remaining sugar in alternating layers.

Pour spring water up to the shoulders of the jar.

Close the neck of the container with a water seal.

Place the container with the contents in a warm (18–29 ° C) dark room.

After 18–36 hours the odor trap will start to bubble and foam will appear.

Fermentation, depending on the temperature regime, can last for 25–55 days.

Filter the filling, stand for 2 days, filter it again through cheesecloth folded in several layers.

We bottle the drink and keep it cool.

Cherry tincture on cognac - a step by step recipe with a photo

18+

Minors are prohibited from drinking alcohol!

It is on the basis of cherries that the most aromatic and delicious tinctures are obtained. You can prepare a tincture with vodka, alcohol diluted with water, moonshine and cognac. The last option is just perfect. The aroma of cognac combined with cherry is excellent. This liqueur can be prepared for any occasion. Cherries can be of any variety, fresh or frozen. Cognac can be bought on tap, to be cheaper, or in bottles with three stars. Cherry tincture is not only tasty, but also useful in small doses.

To prepare a cherry tincture on cognac, we need 2 weeks, the yield is 1 liter.

Ingredients for making cherry brandy liqueur:

• Frozen cherries - 300 grams
• White sugar - 300 grams
• Lemon - 1 ring
• Orange zest - 1 teaspoon
• Three stars cognac - 400 milliliters.

Stages of making cherry tincture on cognac

For tincture we need ripe cherries. Fresh or frozen is not so important. The main thing is that with seeds, they give their piquancy to the tincture. If you only have cherries from the freezer, you can pour them into a bowl and defrost them quickly using the microwave. If you don't have a microwave, then leave the berries on the table in the evening, in the morning you will have the cherries ready for use. Do not pour out the juice with water that is formed, it will also come in handy.

Tinctures are best prepared in regular glass jars... Pour the cherries with juice into a liter or larger jar, depending on how much tincture you cook.

Pour white sugar into the jar, if any, brown sugar is better. You can separately dissolve the sugar in a small amount of water and pour the cherries, but this will already be a liqueur.

Add to the jar a lemon ring, cut into four parts, and orange zest. It's better to just remove the zest from the orange and cut into strips so that the oils are still preserved in it.

We close the jar with a tincture of cherries on cognac with a lid and put it near the battery, in a warm and dark place. The sugar must dissolve on its own and soak into the cherries.

A day later, we take out the jar and see that most of the sugar has melted.

Pour the cognac into a jar, tighten the lid and shake it so that everything inside is evenly mixed.

My batteries are not very hot, so my cherry tincture on cognac is infused there, and not in a cold place, as is often advised on the Internet. The can is already ready, we put it there for two weeks, if there is time to wait more, then it is better for a month.

After the indicated time, open the tin with the tincture.

We drain the liquid into another jar, make a double gauze filter and filter the tincture. Cherries can be served to adults simply as a snack.

Cherry brandy liqueur is ready for tasting.

If you do not have frozen berries, fresh, not very good quality, rejected after bulkhead will do. Berries that, for whatever reason, were not suitable for home preservation, are also suitable.

According to the recipe for cherry tincture on cognac, the berries will need to be washed - do not remove the seeds, and prick them in several places with a needle or an ordinary toothpick.

Fill the jars up to the shoulders with prepared cherries.

Cover the jars with a lid and shake well so that the sugar spills to the very bottom, and the cherries sag slightly. You can sprinkle the cherries with sugar in layers, but this method is better when you are preparing a large amount of drink in a wide container - a basin, a saucepan, a keg.

Pour the cherries with brandy until you believe, cover and mix gently again so that the sugar begins to dissolve.

Remove the cherry brandy infusion in a cool dark place for two weeks. To prepare the tincture faster, shake the jars daily so that no undissolved sugar remains on the bottom.

The readiness of the drink is determined by the color and consistency - the tincture will slightly resemble liqueur or fruit syrup. When the cherry tincture is dark and a little stringy, you will need to strain it, remove the berries and pour into bottles or jars, convenient for storage. The optimal time for making a drink is 2 months, but in two weeks you can already taste the wonderful aromatic tincture.

Seedless, it will cook much faster and taste richer. However, the pleasant aroma of seeds will disappear.

Store refrigerated and serve chilled.

Good in terms of taste and quality, alcohol in small quantities helps to relax and relieve tension after a hard day, and is also able to maintain a conversation and create a cozy atmosphere for conversation.

But, unfortunately, good alcohol costs a lot of money, but there is always an alternative. Cherries on cognac at home will be a worthy replacement, and besides, everyone will like it.

The classic recipe for cherries on cognac

This homemade tincture is a worthy alternative to expensive alcohol at any meal. And besides, with regular use of 50 grams at dinner, it will help get rid of insomnia and promote digestion, the main thing is not to overdo it with the dose.

Important! For tincture, you need to use natural, not necessarily expensive, but it is better to take it altogether home - both healthier and cheaper.

You will need:

• 0.5 cherry berries;
• 0.5 l of brandy;
• 100 grams of sugar;
• 5 pieces. cherry leaves.

Cherry leaves can be excluded, nothing will be terrible, the amount of sugar depends on taste preferences, you can add a little more or less.

Some add a couple of carnation buds in order to give the liqueur a spicy aftertaste.

Cooking process:

1. Go through the cherries, wash thoroughly and remove the trash, pierce berries with a match or a needle... Some people prefer to get rid of the seeds and insist exclusively on the pulp.
2. Pour the berries into a jar, add sugar to it and mix well... Optionally, a clove is added at this stage.
3. Add cognac and close the container tightly lid, shake to mix.
4. Let it brew in a dark place, while shaking the jar every few days.
5. Ready drink need to drain and you can safely try. Store in a cool, dark place.

Do not rush to throw out the cherry, it is quite can be used in baking especially if you have been getting rid of the bones.

Recipe for cognac liqueur with cherry leaves

This recipe is more piquant and rich in taste. The tincture prepared according to this recipe may well be in line with expensive elite drinks. This recipe will require:

• 50-60 pcs. cherry berries;
• 1 liter of brandy;
• 1.5 kg of sugar;
• 1 liter of water;
• 200 pcs. cherry leaves;
• 1.5 tsp citric acid.

Cooking process:

1. Prepare cherries and leaves, wash and clean from debris, pierce the berries or get rid of the seeds.
2. Pour berries with leaves with water and cook for 15-20 minutes.
3. Add sugar and citric acid to the prepared broth.
4. Cool and add cognac, then pour into a container and close it hermetically.
5. Let it brew for 20 days in a dark room at room temperature.
6. Before use, be sure to strain and preferably cool to reveal the flavoring bouquet. Such a tincture can be stored for about 2 years.

Useful videos

See how you can make your own delicious Cherry on Cognac tincture with cherry leaves, berries and cloves, a complete recipe.