So a few months back…way back in the summer during cherry season, I posted a brandied cherries recipe that combined cognac, tart cherry juice, and a touch of sugar with vanilla bean, star anise, and cinnamon.  After a few months of marinating in a dark place, they were ready to role and believe it or not, they took on every spice included in the mix and are wonderful.  They are great with adult beverages and they are pretty spectacular here.  If you didn’t make the recipe last summer, I think you can find brandied cherries for sale at liquor stores.  I’d check Berkeley Wine though I haven’t yet so I don’t know for sure that they have them.  At any rate, to continue on with this you’d need the brandied cherries.

Got the brandied cherries?  Check!  OK, the rest is easy…The recipe follows after the jump.  Obviously, this recipe is geared towards a Thanksgiving table.  However, I’ve tried them with crackers and brie and it was great.   Continue reading →