Vancouver Sun Alcohol, after all, is a natural preservative , and you don't even have to process a jar of brandied cherries in a canner. “As long as you seal it and the fruit is submerged, you'll be fine,” Kassam says. “But I'd keep them in the refrigerator just for ... and more »
New York Times I do, however, like a little more body than most fruit gives me when cooked (though many berries are naturally loaded with pectin, and don't need any thickening agent ), and sometimes I like a little extra sweetness. If you don't care about either, skip ... and more »
