"ellen wickberg" added:
> wrote on 4/7/04 10:53 AM:
> > Anyway, I was wondering about the effect of using a light colored cherry
for
> > making brandied cherries? My concern is that after pitting the
cherries,
> > the flesh of the fruit starts to darken and may very well have an
> > undesireable appearance. Perhaps thats what BBB calls for dark
cherries?
> >
> > Could I possibly use whole cherries and just make sure I prick them?
> Or maybe because most sweet cherries sold are bings?
Your pitted light cherries will show less browning if you toss them with
lemon juice as you work. The same darkening happens to darks, but it's less
obvious.
I have just enough light and dark sweet cherries left over this year, not
enough for a jar of each but too much to ignore. They look striking together
now, so I'm mixing the two together for a few smaller jars of brandied
sweets. Hopefully, they'll look as pretty a year from now.