Here are a couple of ideas from "Preserving" by Cordon Bleu:
large, firm, ripe morello cherries
lump sugar
brandy
Cut the stalks off the cherries to within 1/2" of the fruit. Prick the cherries all over with a needle and pack into clean, dry jars. Layer the cherries with 1 rounded tablespoon of crushed lump sugar between each layer of fruit. Cover with brandy and seal the jar making sure that it is airtight. Leave for 4 - 6 months to mature.
OR
large, firm, ripe morello cherries
granulated, or preserving sugar
water
brandy
Prepare fruit as above. Make a syrup using 1lb sugar to 2 pints water. Bring the water slowly to the boil, stirring to dissolve the sugar, skim if necessary. When it becomes clear, add the cherries a few at a time. Leave for 1 - 2 minutes and then remove with a draining spoon before adding next batch. Remove cherries before the skins start to split.
Spread the cherries on a plate to cool.
Measure out 1 pint of the syrup and add a further 2lb sugar. Allow to dissolve. Boil quickly to the thread stage (216F). Leave to cool and strain through muslin.
Pack the cherries carefully into wide necked jars. Measure the syrup and add an equal quantity of brandy. Mix well and pour into the jars making sure the fruit is covered.
Screw down the lids and store for 4 - 6 months.
I havent tried the above but have done peaches in brandy - delicious!
Bernie
