Brandy

Brandy is made by distilling fermented fruit, most often grapes. The spirit is sometimes aged in wooden casks, which can give it a deeper colour and flavours such as vanilla and spice.

Seal it tightly and keep it upright in a cool, dark cupboard, away from heat and sunlight. Brandy does not mature in the bottle; once opened, its aroma can gradually fade.

Yes. Add a splash to pan sauces, fruitcakes or Christmas pudding; for a sauce, stir it in and simmer briefly so its sharp alcoholic aroma softens. Alcohol may remain after cooking, so a dish made with brandy is not necessarily alcohol-free.

Cognac or Armagnac works well in recipes calling for grape brandy, though each has its own flavour. For a non-alcoholic alternative in baking, use apple or grape juice, but expect a sweeter, less complex result.

Cognac is a type of brandy made in the Cognac region of France under specific production rules. Brandy is the broader category, so not all brandy is cognac.

Brandy pairs naturally with dried fruit, nuts and warm spices, which is why it appears in Christmas pudding and fruitcake. A small splash also adds depth to creamy sauces served with roast meat.

Brandy provides 308 kcal per 100 g. It contains no carbohydrate, fat or protein.