2 lb. fresh Bing cherries
2 c. brandy
1 c. water
1 c. sugar

Wash cherries and cut off half the stems; place in jar and cover with brandy. Cover jar, but do not seal. Let stand overnight.

Boil sugar and water together 10 minutes; skim surface and cool. Drain brandy from cherries and add to syrup; stir well and pour back into jar over cherries and seal tight. Let stand 1 month before using. Makes 2 quarts.