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Elizabeth's Cherries in Brandy

Source of Recipe


Jan Roberts-Dominguez



List of Ingredients



• 3 pounds dark or light sweet cherries
  
• About 1 quart granulated sugar
  
• About 1 quart of brandy (more as needed)
  






Instructions



1. Stem and pit the cherries. Divide the cherries between two clean quart jars, alternating layers of cherries and sugar (use about 2 cups of sugar per jar to begin with; you can always add more later), filling each jar to three-quarters full. Add enough brandy to cover the cherries and sugar generously (figure on 1 quart of brandy for every two quarts of cherries).
   
   
2. Attach the lids and set the jars in a cool, preferably dark spot. Shake the jars every few days or at least once a week; the sugar will gradually dissolve as the cherry juices join the brandy in the syrup. Once the sugar has thoroughly dissolved, sample the syrup to see if more sugar is needed. If you add more sugar, continue to shake the jars occasionally until it has all dissolved.
   
   
3. Leave the cherries in the brandy for a minimum of three months; five or six months is not too long. Serve two or three cherries in a small glass with a little of the brandy or use as a sauce for ice cream.
   
   Makes about 2 quarts
   
   






Final Comments


Although this recipe calls for pitted cherries, an alternate method of preparation is to leave them whole. Be sure and prick each cherry in three or four places with a sterile needle before proceeding with the recipe so the brandy can penetrate more effectively. Plus — and this is very important — you must make a note on the jar label that the cherries are NOT pitted.