BRANDIED CHERRIES

      Title: BRANDIED CHERRIES
  Categories: Preserves, Jellies, Sauces
       Yield: 2 Servings
  
       2 lb Red cherries,pitted,stemmed
       2 c  Water
       1 c  Sugar
     2/3 c  Brandy/congac
  
   1) Combine cherries and water in heavy saucepan/skillet lge. enough
   to hold fruit in no more than 2 layers. Bring to simmer, cover and
   barely simmer for 10 min., or until the cherries can easily be
   pierced with a tooth pick. Uncover the pan several times during the
   cooking and stir very gently. 2) With slotted spoon, remove fruit to
   bowl. Boil juices until reduced to 1 cup or slightly less. 3) Add
   sugar and bring to a boil, stirring. Cover pan and simmer 1 min.Pour
   syrup over cherries, cover bowl with towel, and let fruit stand 12 to
   24 hrs.
   
   4) Strain off syrup into small saucepan and bring to boil. Reduce
   syrup to abt. 2/3 c. Divide cherries between 2 hot, sterilized pint
   canning jars and slowly add hot syrup. Fill each jar with Brandy or
   cognac almost to rim. Wipe rims, seal jars, and fasten with screw
   rings. Invert jars several times to mis liquor and syrup and let
   stand in cool place 30 days.
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