Jackie’s Brandied Cherries
Minus the 7 hours of picking and pitting, making brandied cherries are easier than pie!
Start by pitting and stemming ‘em. Eat some.
Place about 4 lbs of cherries in a big ole saucepan and cover with 1 1/2-2 cups sugar. Cook just until the sugar melts and gets glossy—do not overcook or bring to boil.
Strain the cherries and reserve the liquid (now a delicious cherry syrup). Divide the cherries amongst clean pint jars, filling them about 3/4 of the way.
Reduce your syrup over med-high heat for about 5 mins until it looks more delicious than you can stand. While the syrup is reducing, pour about 1/4c booze of your choice over the cherries in the jars—don’t be shy, try different boozy flavors! Jackie used Cointreau, I like bourbon!
Fill jars to top with the reduced syrup, lid, and seal in a water bath for about 10 mins.
Shelf-stable jars will keep for a long time, but if you are doing things right and making enough Manhattans, the cherries shouldn’t last too long…or there’s always vanilla ice cream… Refrigerate after opening, and remember to follow all those tips for safe canning and keep all of your containers and lids squeaky clean!