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Print this Recipe    Cherry Cordial

Cordial of Sweet Cherries

2 lbs firm-ripe medium sized cherries, dark or light
2 to 4 C sugar, depending on sweetness desired
1 quart good quality brandy

Rinse and drain the cherries and roll them on a towel to remove as
much moisture as possible. Remove the stems.

Divide the cherries between two sterilized dry quart jars (or use
a half gallon glass storage jar with a gasket and a clamped lid,
if you prefer).

Divide the sugar between the two jars, using 2 cups if you are
unsure how sweet you want the cordial to be (more can be added
later). Add the brandy, which should cover the cherries and sugar
generously. Cover the jars airtight and set them in a cool,
preferably dark spot where you will remember to check them regularly.

Shake the jars every few days or at least once a week; the sugar
will gradually dissolve as the cherry juices join the brandy in
the syrup. When all the sugar has dissolved, taste the syrup and
decide whether you want to add more sugar; if you do, this is the
moment. If the sugar is added, continue to shake the jars occasionally
until it has all dissolved.

Leave the cherries in the brandy for a minimum of 3 months; 5 or
6 months is not too long.

Strain the cordial from the cherries and funnel it into clean, dry
bottles. Cap or cork them (use new corks only) and store them out
of the light.

If you want to recycle the cherries, add to them half as much sugar
and brandy as you used the first time and proceed as before. You
may want to leave the cherries in this batch until time to pour
the cordial in order to extract all possible flavor.

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