Ingredients
1 kg cherries
175 g caster sugar
750 mls good quality Brandy – I used French ‘Napoleon’
cloves
sterilised jars which can be sealed
Remove the stalks from the cherries and wash them well under cold water. Pack the cherries into sterilized jars, tightly but do not squash them in.
Pop a clove into the last three top cherries in each jar, this give them that gorgeous Christmas smell / flavour.
Fill each jar with caster sugar, approximately 1/3 of a cup in each jar. Pour the brandy into each jar until the cherries are totally covered. Seal the jar and ensure that it is sealed well by tipping it up side down. If any of the liquid does leak you will need to store these in the fridge.
Roll each jar and give it a good shake to dissolve the sugar into the brandy.
Let these stand for 1-2 months so that the flavour develops. You will find that the liquid might turn quite dark – that’s ok.
- 1 kg cherries
- 175 g caster sugar
- 750 mls good quality Brandy – I used French ‘Napoleon’
- cloves
- sterilised jars which can be sealed
- Remove the stalks from the cherries and wash them well under cold water. Pack the cherries into sterilized jars, tightly but do not squash them in
- Pop a clove into the last three top cherries in each jar, this give them that gorgeous Christmas smell / flavour
- Fill each jar with caster sugar, approximately ⅓ of a cup in each jar. Pour the brandy into each jar until the cherries are totally covered. Seal the jar and ensure that it is sealed well by tipping it up side down. If any of the liquid does leak you will need to store these in the fridge
- Roll each jar and give it a good shake to dissolve the sugar into the brandy
- Let these stand for 1-2 months so that the flavour develops. You will find that the liquid might turn quite dark – that’s ok.
Do you leave the pits in the cherries?
Hi, no I take them out. 🙂