Brandied Cherries Recipe

• 2 lb Red cherries,pitted,stemmed
• 2 c. Water
• 1 c. Sugar
• 2/3 c. Brandy/congac

1. 1) Combine cherries and water in heavy saucepan/skillet lge.
2. sufficient to hold fruit in no more than 2 layers.
3. Bring to simmer, cover and barely simmer for 10 minutes., or possibly till the cherries can easily be pierced with a tooth pick.
4. Uncover the pan several times during the cooking and stir very gently.
5. 2.
6. With slotted spoon, remove fruit to bowl.
7. Boil juices till reduced to 1 c. or possibly slightly less.
8. 3.
9. Add in sugar and bring to a boil, stirring.
10. Cover pan and simmer 1 minutes.Pour syrup over cherries, cover bowl with towel, and let fruit stand 12 to 24 hours.
11. 4.
12. Strain off syrup into small saucepan and bring to boil.
13. Reduce syrup to abt.
14. 2/3 c. Divide cherries between 2 warm, sterilized pint canning jars and slowly add in warm syrup.
15. Fill each jar with Brandy or possibly cognac almost to rim.
16. Wipe rims, seal jars, and fasten with screw rings.
17. Invert jars several times to mis liquor and syrup and let stand in cold place 30 days.

red cherries, water, sugar

Taken from cookeatshare.com/recipes/brandied-cherries-91056 (may not work)