Brandied Cherries

Title:
Brandied Cherries

Yield:
2 Servings

Categories:
Preserves,
Jellies,
Sauces




Ingredients:





     2 lb Red cherries,pitted,stemmed


     2 c  Water


     1 c  Sugar


   2/3 c  Brandy/congac






 1) Combine cherries and water in heavy saucepan/skillet lge. enough to hold


 fruit in no more than 2 layers. Bring to simmer, cover and barely simmer


 for 10 min., or until the cherries can easily be pierced with a tooth pick.


 Uncover the pan several times during the cooking and stir very gently. 2)


 With slotted spoon, remove fruit to bowl. Boil juices until reduced to 1


 cup or slightly less. 3) Add sugar and bring to a boil, stirring. Cover pan


 and simmer 1 min.Pour syrup over cherries, cover bowl with towel, and let


 fruit stand 12 to 24 hrs.


 


 4) Strain off syrup into small saucepan and bring to boil. Reduce syrup to


 abt. 2/3 c. Divide cherries between 2 hot, sterilized pint canning jars and


 slowly add hot syrup. Fill each jar with Brandy or cognac almost to rim.


 Wipe rims, seal jars, and fasten with screw rings. Invert jars several


 times to mis liquor and syrup and let stand in cool place 30 days.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini