Brandied Sweet Cherries with Red Wine

1. 1

   Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl (see Notes.)

2. 2

   In a wide, 6- to 8-quart preserving pan, combine the brandy, wine, sugar, and orange zest.

3. 3

   Bring to a boil, stirring to dissolve the sugar.

4. 4

   Boil for 5 minutes, then add the cherries, return to a boil, and lower the heat and simmer, stirring occasionally, until the cherries are tender but still hold their shape, about 5 minutes.

5. 5

   Remove from the heat.

6. 6

   Ladle boiling water from the canning pot into the bowl with the lids.

7. 7

   Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel.

8. 8

   Drain the water off the jar lids.

9. 9

   Ladle the hot cherries and syrup into the jars, leaving 1/4 inch headspace at the top.

10. 10

    Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger-tight.

11. 11

    Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch.

12. 12

    Bring to a boil, and boil for 5 minutes to process.

13. 13

    Remove the jars to a folded towel and do not disturb for 12 hours.

14. 14

    After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately.

15. 15

    Label the sealed jars and store.

* Per serving · 4 servings · Values may vary.