Saveur

Photo: Brooke Slezak

We found this gem of a recipe in Cherry Home Companion (Arbutus Press, 2002) by Patty LaNoue Stearns. It takes 6 weeks for results, but is well worth the effort.

2 cups sugar
4 cups brandy
2 lbs. fresh sweet cherries, stemmed and pitted

1. Dissolve sugar in brandy in a sterilized 2–3-quart glass jar with a tight-fitting lid. Add cherries. Cover jar and allow cherries to macerate in the refrigerator for 6 weeks. To serve, pour some of the brandy into a small glass and add a few cherries. Cherries will keep, refrigerated, for up to 1 year.

This article was first published in Saveur in Issue #76