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Brandied Cherries
- Difficulty
Easy
By Mary Norwak
Published 1978
Ingredients
- Morello cherries
- Sugar
- Brandy
Method
Wash the cherries and dry them well. Trim the stalks, leaving about ½in/12mm on each fruit. Weigh the prepared fruit and allow 1¼lb/600g sugar to each 1lb/450g fruit. Mix the fruit and sugar in preserving jars and fill up with brandy. Seal tightly and leave for 3 months. Serve in small portions in wine glasses, giving each person some fruit and liquid. Eat the cherries first and then drink the
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