2 lbs. fresh cherries
1 tbsp. coriander seeds
2 cinnamon sticks
1 c. sugar

Rinse the cherries and drain. Trim the stems to 1/2 inch. Place the cherries in sterilized jars with the coriander, cinnamon and sugar. Seal the jars and leave for 2 days. Add the brandy, seal again and shake the jars gently to mix. Leave to mature in a cool, dark place for 2 months, turning the jar every week. Can be stored for 1 year.