Griottes or morello cherries ripen to a bright red but are too bitter tasting to eat fresh and they need plenty of sugar when cooked. They do however make exceptionally good jam and preserve beautifully in brandy.
Pick the cherries over, reject any that an unknowing bird has decided to sample, and wash in cold water. Drain well and cut each stalk to about one third of its length to make a handle for eating with.
Fill one or more wide-necked jars with the cherries. Dissolve the sugar in
Cover tightly, preferably with a screw-top, and leave in a cold place for at least one month before serving.
spoon some cherries into a small-stemmed glass and pour over the brandy. Eat the cherries and then drink the liqueur.
© 1987 Geraldene Holt. All rights reserved.