BRANDIED CHERRIES

4 pounds ripe cherries, preferably with stems
1 cup granulated sugar
1/4 cup water
4 cups brandy

Discard any blemished cherries. Stem and pit 1/4 of the cherries. Pit by gently squeezing each fruit until the pit pops out, leaving the cherry whole. If the pit does not pop out easily, slit the cherry open with a knife and pick out the pit. Put the pulp and pits in a non-reactive saucepan. Add the sugar and water and bring to a simmer over medium heat. Reduce the heat and cook slowly until a thick syrup forms, about 15 minutes. Remove from the heat and scoop out and discard the pits.

Put the remaining whole cherries in a dry sterilized jar with a lid large enough to hold all the cherries, the syrup, and the brandy. Stir together the cherry syrup and brandy and pour the mixture over the cherries. Cover with the lid.

Store in a cool, dark place for 1 month before using the cherries. The cherries, along with some of the flavored brandy, can be put into smaller dry, sterilized jars at this time, if you wish. Continue to store the cherries in a cool, dark place. The cherries will keep for up to 1 year. Makes about 2 quarts.

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