Last years Drunken Cherries were good. SO much better than the glowing red balls of chemicals normally found in jars. Still, this year I wanted to try something else. I was looking for cherries with even more flavor and a melt in your mouth sort of quality. Behold
Brandied Cherries Opus 2
7 cups pitted pie cherries (the soft sour ones)
2 cups water
1 cup sugar
1 fat cinnamon stick
6 tablespoons brandy
3 teaspoons vanilla
In a good-sized pan, over medium-high heat, bring water, sugar, and cinnamon to a boil. Once the sugar is dissolved, add the cherries and and return to a boil.
Pour 2 tablespoons brandy and I teaspoon vanilla into the bottom of three pint sized jars. Fill jars with cherries and top with liquid to within 1/2 inch of the top of the jars.
The jars can be placed in the fridge and will keep for a few months, or can be water bath canned. Process pint jars for 10 minutes.
My yeild was two 1/2 liter Weck jars of cherries and one more jar of juice. Traditional pint jars are a bit smaller.
Why did I process the jar of extra juice? For a Cherry Cordial. More on that later.