Griottes en Cognac

Cherries in Brandy

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Griottes or morello cherries ripen to a bright red but are too bitter tasting to eat fresh and they need plenty of sugar when cooked. They do however make exceptionally good jam and preserve beautifully in brandy.


  • 900 g(2 lb) griottes or morello cherries
  • 285 g(10 oz) sugar
  • 1 litre( pt) cognac


Pick the cherries over, reject any that an unknowing bird has decided to sample, and wash in cold water. Drain well and cut each stalk to about one third of its length to make a handle for eating with.

Fill one or more wide-necked jars with the cherries. Dissolve the sugar in 6 tablespoons cold water in a pan over low heat. Bring to the boil and simmer for 4 minutes. Remove from the heat, cool slightly and then mix with the cognac. Pour the syrup over the cherries, making sure they are covered.

Cover tightly, preferably with a screw-top, and leave in a cold place for at least one month before serving.

To serve

spoon some cherries into a small-stemmed glass and pour over the brandy. Eat the cherries and then drink the liqueur.