Cordial Cherries vs. Cherry Cordials
Perhaps you noticed, in your local grocery store, that certain kinds of candy have been moved front and center for the holidays. One of those is chocolate covered cherries, also known as cordial cherries. Or, in some instances cherry cordials. What's the difference and why the different names?
Here's a bit of the history: cherry cordial refers to more than a cherry in a thick syrup with a bit of fondant on the bottom (which is your standard cordial cherry.) The cherry cordials had a bit of liquor in them and were more often than not reserved for holidays like Christmas and Valentine's Day. There's a whole process that goes into the making of cherry coridal candies.
The term "cherry cordial" refers more to the syrup that surrounds the cherry than to the candy. Cherry cordial syrup might also be used in mixed drinks--a.k.a. cocktails--and has a very long history.
In comparison, the cordial cherry is a 20th century interpretation of the cherry cordial. There are three major brands: Cella's, Brach's and Queen Anne. Cella's began mass producing them in 1929, followed by Brach's during the Great Depression. Queen Anne produced theirs in 1948. All three produced them in both dark and milk chocolate. Many other smaller companies and local chocolatiers produce a form of cordial cherry, some with stems, some without, and in milk and dark chocolate.
The term "cordial cherry" though, is rather amusing. The word cordial, used as an adjective and as defined my Merriam-Webster, means pleasant, warm and friendly. Two other meanings of it are applied both to the liqueur or to a medicinal tonic. So, if you're offering someone a chocolate coverd cherry, it's seen as a friendly and warm gesture. Or you're trying to give them some cleverly disguised liquor or medicine ;-)
For more, check out this post on CandyFavorites.com on the History of Cherry Coridals for Valentine's Day
Here's a bit of the history: cherry cordial refers to more than a cherry in a thick syrup with a bit of fondant on the bottom (which is your standard cordial cherry.) The cherry cordials had a bit of liquor in them and were more often than not reserved for holidays like Christmas and Valentine's Day. There's a whole process that goes into the making of cherry coridal candies.
The term "cherry cordial" refers more to the syrup that surrounds the cherry than to the candy. Cherry cordial syrup might also be used in mixed drinks--a.k.a. cocktails--and has a very long history.
In comparison, the cordial cherry is a 20th century interpretation of the cherry cordial. There are three major brands: Cella's, Brach's and Queen Anne. Cella's began mass producing them in 1929, followed by Brach's during the Great Depression. Queen Anne produced theirs in 1948. All three produced them in both dark and milk chocolate. Many other smaller companies and local chocolatiers produce a form of cordial cherry, some with stems, some without, and in milk and dark chocolate.
The term "cordial cherry" though, is rather amusing. The word cordial, used as an adjective and as defined my Merriam-Webster, means pleasant, warm and friendly. Two other meanings of it are applied both to the liqueur or to a medicinal tonic. So, if you're offering someone a chocolate coverd cherry, it's seen as a friendly and warm gesture. Or you're trying to give them some cleverly disguised liquor or medicine ;-)
For more, check out this post on CandyFavorites.com on the History of Cherry Coridals for Valentine's Day
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