Brandied Cherries

Recipe courtesy of Jackie Cross of Tom Douglas Restaurants and aldenteblog.com
http://www.aldenteblog.com/2009/07/brandied-cherries-offer-sweet-way-to-toast-nws-bumper-crop.html

  • 4 pounds dark sweet cherries
  • 2 1/4 cups sugar
  • 3/4 cup brandy
  1. Stem, rinse and pit cherries, saving any juice.
  2. Combine cherries, juice, and sugar in a saucepan - heat the mixture gently over medium heat, stirring it occasionally, until sugar has dissolved and cherries are hot. Themixture should not actually boil, though.
  3. Divide the brandy among six to nine hot, clean, pint canning jars. Lift the cherries from the syrup using a slotted spoon and distribute them among the jars, leaving ½ inch of headspace.
  4. Reheat the syrup until boiling and fill the jars with it, leaving ½ inch of headspace.
  5. Remove any bubbles and add more syrup, if necessary.
  6. Process the jars in a water bath for 15 minutes to seal.