Rosie Hart’s Brandied Cherries

Ingredients

• 1kg firm ripe cherries, no blemishes
• 3 cups brandy
• 1 cup cranberry juice
• 2 cups white sugar

Method

1. Wash cherries & remove stems, do not remove seeds
2. Carefully place cherries into sterilised jars
3. Combine, brandy, sugar  & juice
4. Dissolve sugar over medium heat. DO NOT allow to boil or become too hot. Brandy is flammable and over-heating will destabilise for this function. Brandy is the preserving agent.
5. Pour warm liquid over cherries, right to top.
6. Seal jars.
7. Stand in a well lit position for 1 week. Invert jars a few times a day.
8. Store in a dark cool place for 6 months before opening.

*Note. Any remaining brandy, juice, sugar syrup is delicious mixed with champers over ice.