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Brandied Cherries


1 can Bing cherries, pitted, in heavy sauce (16 oz.)
2 tablespoon sugar
3 tablespoon Kirsch or Cognac

Drain the cherries, reserving 1/2 cup of the syrup. In a medium saucepan, combine the reserved syrup with the sugar. Bring to a boil, stirring constantly to dissolve the sugar.

Add the cherries, cover and simmer for 1 minute. Remove from the heat and with a slotted spoon, transfer the cherries to a heat proof one-pint jar. Add the Kirsch.

Boil the syrup in the saucepan until it is reduced by half, to about 1/4 cup. Pour the reduced syrup over the cherries. Cover tightly and swirl to mix thoroughly. Refrigerate for at least 12 hours and up to 3 months before using.




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