#65968  by Roamnz
 Mon Dec 16, 2013 9:45 pm
Cherries in Brandy


750 gms of cherries ( ?? We had one big bowl full)
3/4 cup sugar
3/4 cup water
Juice of 1 lemon
4 cardamom pods
4 whole cloves
2 whole allspice or a good pinch of ground allspice
1 cinnamon stick
I level teaspoon of vanilla paste ( not extract)
1 cup brandy or more
2 x 500ml jars with lids, sterilised

Take the pits out of the cherries or not, your choice.

Bring the sugar, water, lemon juice, and spices to a boil in a saucepan. Reduce heat and simmer this until the mixture is slightly reduced and thickened, about 10 minutes.

Leave too long and you will end up with toffee!

Turn off the heat. Stir in the brandy and the pitted (or unpitted) cherries.

Use a slotted spoon to transfer the cherries equally into the jars.

Pour enough of the cooking liquid over the cherries to cover them completely.

Secure the lids on the jars.

Two options at this stage:
Process in boiling water for 10 minutes, let cool, and store in a cool, dark place (a cupboard or similar) for at least 6 weeks before using. Once opened, keep chilled.

Alternatively, you can bypass the boiling water - 10 minute procedure and store in the refrigerator once the jars are sealed.

Leave for six weeks minimum. Great served with icecream.
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