Living in the moment and being spontaneous certainly has it's virtues, but it's not something that comes easily to me. I'm a planner by nature, which is perhaps why I find canning so appealing. Taking fruit in it's prime and extending it's season is about planning and anticipating how nice it will be to have a taste of summer in the winter months ahead. At the moment, plump, sweet cherries are flooding the markets here in Ohio, and I have a very quick, easy, and scrumptious way to preserve them in brandy!
Serve brandied cherries in place of maraschinos in cocktails, over ice-cream, alongside a slice of cake, with poultry, or just eat them with a spoon!
Did I mention they make decadent gifts?
Makes 7 - 1 quart canning jars
- 6 lbs. dark, sweet cherries, stemmed and pitted
- 1 lb. sugar
- 2 cups water
- 4 cups brandy
- Bring water and sugar to a boil in a large pot and stir to dissolve sugar.
- Add brandy and remove from heat.
- Fill 7- 1 pint canning jars that have been washed and sterilized with the cherries.
- Pour brandy mixture to cover, leaving 1/2" space at top.
- Attach clean and sterilized lids and rings.
- Place jars on a baking sheet and into a preheated 250F oven for 20 minutes.
- Remove to a cooling rack and allow to sit undisturbed for 24 hours.
- Check seals. If they are not secure, place jars into the refrigerator.
- Otherwise store in a dark cool place for up to 6 months.
Over time, the cherries may lose some of their dark color to the brandy, but they will still taste great!
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