Since we find we don’t usually get through canned cherries, and since we found our brandied peaches to be a fantastic success, we decided to make brandied cherries.
We received a box of peaches, many of which were bruised, had insect damage, or other blemishes. We decided to cut out the bad bits and make peach butter, reserving the few unblemished ones for making brandied peaches.
We have a family recipe for preparing berry pies. We use it for blackberries and huckleberries, but it should be suitable for any other berry so long as the sugar is adjusted for the berry’s sweetness.
Each year, we get fresh mountain huckleberries from McCall, Idaho. They are fantastic fresh, in pies or tarts, or made into jam or syrup. We really enjoy them, and like to stretch them out over the course of the year. This is our recipe for huckleberry jam.
This stuff is really rich because of how reduced the onions and wine are. It should be good on herb and other savory breads and baked goods, and is great on crackers. I imagine it would also make an excellent glaze for meats.