Homemade Evans Sour Cherry Brandy: A Treasured Canadian Liqueur Recipe for Gifting & Year-Round Indulgence

There’s a special kind of magic that happens when you combine the vibrant tartness of fresh sour cherries with the warmth of brandy and a touch of sweetness. The result is a truly luscious homemade liqueur: Sour Cherry Brandy. This delightful concoction offers a dual treat – a richly flavored, sweet-tart brandy to savor and plump, brandy-infused cherries to enjoy. Whether you’re using the celebrated Evans cherries from your own backyard or other sour cherry varieties, this recipe transforms simple ingredients into an exquisite experience. Perfect for thoughtful Christmas gifts, hostess tokens, or simply a sophisticated grown-up treat to enjoy throughout the year, this recipe captures the essence of a cherished Canadian tradition.

This particular recipe holds a special place as it was shared as part of The Canadian Food Experience Project, which commenced on June 7, 2013. Through this collaborative initiative, participants from across Canada share their unique regional food experiences, hoping to paint a clearer picture of our nation’s diverse culinary identity on a global stage. This month’s topic, specifically, celebrates:

My Cherished Canadian Recipe: Evans Sour Cherry Brandy

The Remarkable Story of the Evans Sour Cherry

The arrival of ripe cherries is always a cause for celebration! When the boughs of the Evans cherry trees begin to hang heavy with their glistening ruby jewels, it’s a truly thrilling sight. These resilient and flavorful fruits are, without a doubt, a cherished Canadian treasure, especially for those of us living on the prairies. There’s an immense satisfaction in stepping outside and plucking a handful of these tart, juicy cherries, ready to be enjoyed fresh or transformed into culinary delights.

Remarkably, sour cherries are a relatively recent addition to the Canadian prairie landscape. The Evans cherry variety itself has only been widely available to the public since approximately 1996, despite its much older origins. Its fascinating development occurred practically in our own backyard. Dr. Ieuan Evans, a distinguished horticulturist from Alberta, made the groundbreaking discovery of an unknown strain of sour cherry trees flourishing in an old orchard northeast of Edmonton. These particular trees had been robustly producing cherries since as early as 1923, a testament to their hardiness and adaptability.

Dr. Evans, recognizing the immense potential of this unique strain, diligently propagated its suckers and distributed them far and wide. Within a few short years, the Evans cherry exploded in popularity, quickly becoming a staple across Canada. Its exceptional cold hardiness allowed it to thrive not only throughout various Canadian regions but also extended its reach into the northern United States and other cold climate countries around the world. These remarkable trees typically grow to a manageable height of 10 to 15 feet and are renowned for their ease of cultivation. They are consistent and heavy producers of high-quality sour cherry crops, yielding large, juicy cherries that often measure almost an inch across. Their robust nature and generous yields make them a favorite among home gardeners and commercial growers alike, solidifying their place as a true Canadian agricultural success story.

The Delight of the Harvest: Cultivating Evans Cherries

In our own yard, we are fortunate to nurture three thriving Evans cherry trees, each offering a spectacular display throughout the seasons. In late spring, they become a breathtaking sight, adorned with masses of fluffy white blossoms that transform the trees into magnificent, lacy snowballs. This stunning bloom not only adds immense beauty to the landscape but also promises a bountiful harvest. As summer progresses, the trees maintain their glossy green foliage, providing welcome shade and a vibrant backdrop to the garden. Then, by late summer, the branches begin to bow under the weight of countless shiny red cherries, signaling that the harvest season is drawing near. A delightful characteristic of Evans cherries is their ability to sweeten even further if left on the tree for a longer period, reaching their peak flavor in early September.

The act of picking these cherries is a pure joy. They hang in generous bunches, making it easy to fill your hands and, consequently, your pails in surprisingly short order. While this year’s crop may have been slightly less abundant than in previous years, and perhaps bore a few marks from a hail storm, the cherries themselves remained utterly enchanting. Each fruit, vibrant and plump, seemed to have sprung from the pages of a storybook. And the seasonal beauty doesn’t end with the harvest; in the fall, the leaves undergo a beautiful transformation, turning a lovely yellowy-orange, adding another layer of visual delight to these remarkable trees.

Beyond the Tree: Culinary Adventures with Evans Cherries

Each year, the bounty from our cherry trees inspires a flurry of culinary activity. A significant portion of the harvest is dedicated to making gallons of concentrated juice. The secret to its profound flavor lies in cooking the cherries with their pits still intact. This unique method imparts a subtle, spicy almond note that often causes people to pause, ponder the complexity of the taste, and then break into a delighted smile. It’s truly a complex and captivating flavor profile that elevates simple cherry juice into something extraordinary.

In other years, I embark on the more meticulous and somewhat messy task of pitting the cherries. These pitted treasures are then frozen, ready to be transformed into delicious winter compotes, pie fillings, or vibrant toppings for breakfasts and desserts. Beyond freezing, the versatility of Evans cherries lends itself beautifully to an array of preserves. I often make jams, jellies, or rich sauces that capture the bright, tangy essence of the fruit. Another favorite creation is a sour cherry cordial or a shrub, a refreshing vinegar-based concentrate that’s fantastic in drinks.

However, amidst all these wonderful preparations, one tradition remains unwavering: I *always* fill at least four or five gallon jars with fresh cherries, high-quality brandy, and a generous amount of sugar. These jars are then carefully placed in the cool, dark solitude of the basement for several months. In this quiet, undisturbed environment, away from curious eyes, something truly magical and transformative begins to unfold, turning simple ingredients into a sophisticated delicacy.

Crafting Your Own Enchanting Cherry Brandy

The combination of brandy and sugar works its alchemy on the fresh cherries, slowly transforming them into sweet, potent pearls of flavor. The natural cherry essence intensifies dramatically during the steeping process, and the subtle almond note from the pits becomes even more pronounced and sophisticated than in the cherry juice. Visually, the bright neon red color of the fresh cherries deepens into a rich, luxurious burgundy, while their flesh condenses and firms up beautifully, absorbing the spirited liquid. By Christmas time, these gallons of brandied cherries are ready to be brought upstairs, carefully re-bottled into smaller, elegant jars, and lovingly presented to friends and family. Each jar becomes a little taste of summer cheer, a liquid jewel to brighten the festive season.

The brandied cherries themselves are a versatile and exquisite treat. Spoon them generously over creamy vanilla ice cream, rich cheesecake, or any other dessert that could use a touch of fruity sophistication, drizzling a little of the accompanying syrupy cherry brandy for an extra layer of flavor. The brandy, infused with the essence of hundreds of cherries, is also delectable to sip on its own, offering a complex blend of sweetness, tartness, and almond undertones. For an elegant after-dinner indulgence, especially when entertaining guests, I love to serve everyone a fancy little liqueur glass filled with about six or seven of the plump, brandied cherries and a generous splash of the rich cherry brandy poured over them. A decorative pick stuck into each glass allows guests to spear the cherries at their leisure, concluding the meal with a sophisticated nightcap shooter. It’s a simple yet utterly heavenly way to end an evening.

This particular treat holds a fond place in my memories, echoing a cherished part of my childhood. I vividly recall my Opa, my grandfather, often purchasing miniature boot-shaped liqueur glasses, each filled with a few sour cherries steeped in brandy, from the local German delicatessen. He savored these as a special indulgence, and sometimes, if we were lucky, he would allow us grandchildren a tiny, tantalizing lick of the sweet, potent syrup. I actually kept one of those charming little boot-shaped glasses for many years, though sadly it has now gone missing. Regardless, the taste and aroma of these homemade brandied cherries immediately transport me back to those nostalgic moments, reminding me of that very grown-up treat from my early days. And now, with gallons of these exquisite cherries at my disposal, the possibilities for indulgence and sharing are truly endless.

With our very own hardy Canadian prairie cherries, we have the distinct pleasure of indulging in all manner of cherry creations and “shenanigans,” from pies to preserves, and especially this delightful brandy. This recipe truly stands as a treasured Canadian culinary gem, not only because it features the authentic Canadian fruit, the Evans cherry, but also because it has become a beloved family Christmas tradition that we joyfully anticipate and enjoy throughout the entire year.

* * * * *

Kitchen Frau Notes & Expert Tips for Perfect Cherry Brandy

When embarking on this delightful project, a common question arises: what kind of brandy should one use? For this particular recipe, there’s absolutely no need to splurge on an expensive, top-shelf brandy. In fact, I consistently opt for the most affordable bottles of brandy I can find at the liquor store. The robust, wonderfully intense flavor of the Evans cherries is so dominant and transformative that it completely redefines the brandy’s character. The subtle nuances of a high-end spirit would simply be lost, making the cheaper option an incredibly practical and effective choice.

My preferred vessel for making this cherry brandy is a glass gallon jar, as it perfectly accommodates the typical yield of a cherry harvest. However, if gallon jars are not readily available, or if you prefer to make smaller batches, quart-sized canning jars will work just as easily. For each quart jar, simply use one cup (approximately 200 grams) of sugar, then fill the jar to the top with brandy after packing in the cherries. Ensure the cherries are submerged to prevent spoilage.

A smart tip for sourcing large glass jars: if you can’t find empty gallon jars, consider purchasing a gallon jar of pickles from a warehouse club like Costco. Once you’ve enjoyed the pickles (or re-bottled them into smaller jars for fridge storage), you’ll have a perfectly clean, sturdy gallon jar ready for your cherry brandy project. Just remember to rinse it thoroughly, and it’s ready to go! This ingenious trick makes finding suitable containers a breeze.

Sour Cherries in Brandy Recipe

Crafting this delightful cherry brandy is simpler than you might imagine, yielding a rich, flavorful liqueur and plump, brandy-infused cherries perfect for any occasion.

Ingredients:

• A generous gallon (approximately 4 liters) of fresh Evans sour cherries (or other sour cherry variety)
• 4 cups (800 grams) granulated sugar
• 1 standard bottle (750ml) brandy

Instructions:

1. Prepare the Cherries: Begin by thoroughly rinsing your fresh cherries under cool water. Carefully pick them over, removing any cherries with blemishes, stems, or leaves. Drain the cherries exceptionally well to ensure no excess water enters the jar.
2. Layer Cherries and Sugar: Take a clean, sterilized glass gallon jar. Pack the bottom approximately one-quarter full with the prepared cherries. Evenly pour 1 cup (200 grams) of the granulated sugar over this layer of cherries. Repeat this layering process – cherries, then sugar – until all the sugar has been used and the jar is nearly full to the top with cherries. Gently shake the jar occasionally to help the sugar settle between the fruits.
3. Add the Brandy: Slowly pour the entire bottle of brandy over the cherries and sugar. The cherries will settle a bit, and the brandy may not initially reach the very top of the jar.
4. Ensure Cherries are Covered: Gently add a few more cherries, carefully pushing them down into the brandy, until the liquid level rises to about ½ inch (1 cm) from the top of the jar. It is crucial that all the cherries are fully submerged in the brandy to prevent spoilage and ensure proper infusion.
5. Seal and Dissolve Sugar: Cover the mouth of the jar with a piece of plastic wrap, then screw on the lid as tightly as you possibly can.
6. Agitate for Dissolution: Tip the jar upside-down onto a small plate (just in case there are any minor leaks). After a few hours, carefully tip the jar right-side-up again. Continue this process of turning the jar upside-down and right-side-up several times a day. This agitation is essential to help the sugar dissolve completely into the brandy. This step will typically take 3 or 4 days until no visible sugar crystals remain at the bottom of the jar.
7. Clean and Store: Once the sugar has fully dissolved, set the jar in your sink and carefully rinse off any dried-on sugar syrup leaks that may have dribbled down the outside. Dry the jar thoroughly.
8. Steep for Perfection: Place the cleaned and dried jar in a cool, dark spot to steep. A cool cement basement floor in a dark corner is ideal. Allow the cherries to infuse for at least a month, and for optimal flavor development, up to 6 months. (The waiting is truly the hardest part, but it’s worth it!)
9. Re-bottling and Gifting: After the minimum steeping time (perfect for Christmas gifting or fall sipping), your cherry brandy is ready. Divide the cherries and brandy into smaller, sterilized jars. Ensure you portion them out so that there’s an even ratio of cherries to brandy in each jar. Screw the lids on tightly (there’s no need to heat seal them, as that would diminish the alcohol content). Wipe any sticky drips off the outside, add a beautiful label if gifting, and store the finished product in a cool, dark place until ready to use or give away.

Serving Suggestions & Storage:

While some connoisseurs prefer to strain out the cherries and enjoy the brandy purely as a beverage, many, myself included, find the brandy-infused cherries to be the absolute best part! (A friend of mine, for instance, strains the cherries out and keeps them in the freezer for a unique snack, serving the cherry brandy separately.) I personally love to keep the cherries in the brandy, serving them generously over scoops of vanilla ice cream, slices of pound cake, or a rich chocolate torte. When entertaining dinner guests, I often present a small, elegant liqueur glass containing 5 or 6 of the plump brandied cherries along with a decorative pick, complemented by a good pour of the brandy. It provides a truly lovely and sophisticated end to any special meal. These brandied cherries will remain delightful for at least a year, though they are usually enjoyed long before then!

Yields: One gallon of exquisite brandied cherries.

Guten Appetit!

Don’t miss out on more delicious recipes and kitchen wisdom! Sign up here to receive new Kitchen Frau recipes directly to your email inbox, along with a handy and useful kitchen tip with each recipe.

If you enjoy my recipes and culinary explorations, I’d be absolutely thrilled if you followed me on social media! Find me on Instagram, Pinterest, Twitter, and Facebook. Your support makes my day!

Don’t forget to PIN IT to save this incredible recipe for later and share it with your friends:

You might also like these other cherry-inspired delights and helpful guides:

How to Pit Evans Cherries

Sour Cherry Pie to Make Billy Boy Happy

No-Bake Sour Cherry Coconut Bars

Apricot and Evans Sour Cherry Crisp

* * * * *

For those interested in exploring more about Canada’s rich food heritage, view past Canadian Food Experience Project entries here:

June, 2013: My First Authentic Canadian Food Memory: Buttery Sautéed Mushrooms with Spruce Tips and Chives

July, 2013: A Regional Canadian Food: Saskatoon Roll or Saskatoon Cobbler and How to Freeze Saskatoon Berries

August, 2013: A Canadian Food Hero in Northern Alberta, and Mabel Johnson’s Pickled Beets and Creamed Vegetables