Brandied Cherries

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Ingredients 3 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Have perfectly ripe and sound sweet cherries.
Keep stems by cutting short.
Drop the cherries a few at a time in a boiling syrup made of one pint of water and one-half pound of sugar.
When they have boiled three to five minutes, lift out and lay on plates;
allow to cool and dry as they cool.
They should be perfect in form.
Make a second syrup twice as sweet as the first;
use a pound of sugar to a pint of water.
When syrup boils clear, set aside to cool.
Carefully pack the cherries in glass jars.
To the cool second syrup add the same amount of the best brandy.
Pour the mixed syrup and brandy over the cherries in the jars, seal, set in cool fruit-closet.
Other fruits may be brandied by this recipe.