Brandied Sweet Cherries with Red Wine

• 2 cups brandy
• 1 cup red wine
• 1 cup sugar
• Zest of 1 orange, removed in large strips with a vegetable peeler
• 3 pounds sweet cherries, pitted (see Notes)

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. In a wide, 6- to 8-quart preserving pan, combine the brandy, wine, sugar, and orange zest.
3. Bring to a boil, stirring to dissolve the sugar.
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. Remove from the heat.
6. Ladle boiling water from the canning pot into the bowl with the lids.
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. Drain the water off the jar lids.
9. Ladle the hot cherries and syrup into the jars, leaving 1/4 inch headspace at the top.
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. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch.
12. Bring to a boil, and boil for 5 minutes to process.
13. Remove the jars to a folded towel and do not disturb for 12 hours.
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. Label the sealed jars and store.

brandy, red wine, sugar, orange, sweet cherries

Taken from www.cookstr.com/recipes/brandied-sweet-cherries-with-red-wine (may not work)