Directions:
- Using a vegetable peeler, remove orange peel in wide strips, making sure to avoid the white pith.
- Place peels, sugar, water, allspice and nutmeg in a small saucepan over medium heat, stirring occasionally until the mixture comes to a boil. Remove from heat and let cool to room temp, about 45 minutes.
- Place a fine mesh strainer over a container with a spout and strain the syrup. Reserve the orange peels and discard the remaining solids. Add Brandy to the syrup and stir to combine.
- Place cherries in a 1-quart container with a tight fitting lid, threading the orange peels throughout the cherries. Pour the brandy syrup over the cherries, cover and refridgerate for at least 5 days before serving. Store in fridge for up to 3 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.11 Kcal (628 kJ) | ||
| Calories from fat | 0.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 2.45mg | 0% | |
| Potassium | 114.45mg | 2% | |
| Total Carbs | 25.15g | 8% | |
| Sugars | 21.59g | 86% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 0.73g | 1% | |
| Vitamin C | 10.9mg | 18% | |
| Calcium | 13.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 123.67 Kcal (518 kJ) | ||
| Calories from fat | 0.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 2.02mg | 0% | |
| Potassium | 94.29mg | 2% | |
| Total Carbs | 20.72g | 8% | |
| Sugars | 17.79g | 86% | |
| Dietary Fiber | 1.22g | 6% | |
| Protein | 0.61g | 1% | |
| Vitamin C | 9mg | 18% | |
| Calcium | 11.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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