3 lbs. lg. black cherries, pitted
3 lbs. sugar (6 3/4 c.)
Brandy and orange liqueur to taste

Place cherries in a pan. Cover with sugar until juice forms in pan. Cook slowly 20 minutes until tender. Remove fruit; cook syrup until it thickens.

Pour 1/4 cup of brandy for every cup of syrup over cherries. Place in jars and refrigerate. Good over ice cream.

Add orange liqueur when you put in jars. Makes 12 cups.

Suggestions: Serve over crepes for a new flair; try drizzling over pound cake; turn a roast or poultry dish into a tropical delight.