Homemade Cherry Cordial Recipe

Homemade Cherry Cordials Little Sunny Kitchen

WEBDec 15, 2023 · Melt the dark chocolate with the chocolate almond bark in a microwave safe bowl, heating in 15 to 30 second intervals, stirring after …

Rating: 5/5(2)

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Homemade Cherry Cordials: making chocolates at …

WEBJan 28, 2021 · Raise mold to the light to ensure each mold is fully coated. Place in freezer until hardened (about 5 minutes). Fill each mold with …

Rating: 4.6/5(10)

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How to make Cherry Cordials Baking Sense®

WEBFeb 1, 2019 · Pour the Kirschwasser over the cherries then add enough of the reserved juice to fill the jar. Cover the jar and set the cherries aside …

1. Drain the maraschino cherries, reserving 2 tablespoons of the liquid. Place the cherries back in the jar and pour the Kirschwasser over the cherries. Close the jar and set it aside for at least 12 hours, or overnight.
2. Have a food processor set up near the stove. Combine the sugar, reserved maraschino cherry liquid, water and corn syrup in a saucepan. Bring the liquid to a boil over high heat. Do not stir the syrup once it begins to boil. Reduce the heat to medium high. Dip a pastry brush in water to clean any splatters from the inside of the pan. Place a candy or probe thermometer into the syrup and boil until the temperature reaches 240°F.
3. Remove the pot from the heat and immediately pour the syrup into the food processor. Rinse the thermometer to remove any sugar crystals and set the thermometer into the syrup. Do not disturb the syrup as it cools.
4. Allow the syrup to cool to 120°F. Remove the thermometer. Process the syrup for 3-4 minutes until it thickens and becomes opaque.

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How to Make Cherry Cordial for Summer Nourished …

WEBJul 21, 2020 · Next, scoop lemon zest into the pot over the cherries. Drop in the cardamom pods and ginger. Then, pour in the water. Bring the …

1. Finely grate the lemon peel into a small bowl, avoiding any bitter white pith. Then slice the lemon in half cross-wise, and then squeeze its juice into a separate bowl. Leave both the finely grated lemon peel and the juice on the countertop while you prepare the other ingredients.
2. Dump the cherries into a large, heavy pot. Next, scoop lemon zest into the pot over the cherries. Drop in the cardamom pods and ginger. Then, pour in the water.
3. Arrange a fine-mesh sieve over a bowl or wide-mouthed pitcher, and then line it with cheesecloth or butter muslin. Pour the cherries into the lined sieve, allowing the juice flow into the bowl. Press the cherries with a wooden spoon to extract as much juice as you can, and then discard the spent cherries, preserving the juice.
4. While the juice is still hot, stir in the sugar until it dissolves completely, and then stir in the lemon juice.

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