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Kirsch
Cherry Brandy; aka Kirschwasser
2 LBS fresh cherries, rinsed & pitted
Granulated sugar (about 1 LB)
1 bottle (1.75 liters) unflavored vodka
Note: The Kirsch-making process takes about twelve months from start to finish. Remove stems from cherries; rinse under cold water. Remove pits by slicing each cherry in half with a sharp knife. Place a layer of cherries in a large glass jar with a lid; cover with a layer of granulated sugar. Repeat process with the remaining cherries and sugar. Cover jar with lid and place in the refrigerator overnight. The next day, add vodka to cherry-sugar mixture. Cover securely with lid and store in a cool, dry place. Shake jar without removing the lid at least once a day for about six months. After the six-month period, strain the liqueur into a clean glass bottle with a secure lid. Store the bottle in the refrigerator, allowing it to age for another six months. Serve Kirsch as a drink or use as a dessert topping. Kirsch is sold commercially for those unable to prepare the homemade variety.
Food Fare recipes using Kirsch:
Brunsli (Swiss Brownies)
Chrabeli (Christmas Anise Cookies)
Fondue Neuchateloise (Basic Fondue)
Ruebiltorte (Swiss Carrot Cake)
*Morel cherries illustration (C) Dr. Otto Wilhelm Thomé (1885). Image is in the public domain because its copyright has expired; worldwide copyright terms extend from 74 to 100 years following the death of original copyright holder. Click on image to view larger size in a new window.
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