Brandied Cherries Recipe

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   1) Combine cherries and water in heavy saucepan/skillet lge.

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   sufficient to hold fruit in no more than 2 layers.

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   Bring to simmer, cover and barely simmer for 10 minutes., or possibly till the cherries can easily be pierced with a tooth pick.

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   Uncover the pan several times during the cooking and stir very gently.

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   2.

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   With slotted spoon, remove fruit to bowl.

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   Boil juices till reduced to 1 c. or possibly slightly less.

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   3.

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   Add in sugar and bring to a boil, stirring.

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    Cover pan and simmer 1 minutes.Pour syrup over cherries, cover bowl with towel, and let fruit stand 12 to 24 hours.

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    4.

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    Strain off syrup into small saucepan and bring to boil.

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    Reduce syrup to abt.

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    2/3 c. Divide cherries between 2 warm, sterilized pint canning jars and slowly add in warm syrup.

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    Fill each jar with Brandy or possibly cognac almost to rim.

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    Wipe rims, seal jars, and fasten with screw rings.

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    Invert jars several times to mis liquor and syrup and let stand in cold place 30 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.