Hello everyone! I'm working on a specialty cordial recipe and have a couple questions. Has anyone used from scratch brandied cherries in their cordials vs jarred maraschinos? Have you had any trouble with additional water content? Also, is there any need to worry about refrigeration when using "fresh" cherries or is the sugar/alcohol content still high enough not to be a worry? l appreciate any thoughts!
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Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.
