This sun-cooked preserve is a treat during the Holidays, served on fruitcakes, angel food, and poundcakes, or served on their own they're the star of the show.
Make sure that the canning jar has a new rubber seal. These look best in the wire bail type canning jars, such as the French Mason jars or an older style jar, but they can also be done using regular canning jars.
Using a clean scissors, snip the stems on the cherries so they are not longer than 1/2 inch. Rinse cherries in cold water.
Fill the canning jar to the rim with cherries, packing tightly.
Add sugar and pour on the brandy to fill jar. Seal.
At this point, you can take an additional step and leave the jar out in the sun for 4 weeks, or longer if there is not much sun in your latitude. Shake the jar occasionally to distribute content. After the solar cooking, store in a cool dark place until ready to use.
Keeps 1-2 years.
Submitted by: CM
