This gem of a recipe is adapted from Cherry Home Companion (Arbutus Press, 2002) by Patty LaNoue Stearns. It takes six weeks for results, but is well worth the effort. And don't throw out those cherry pits—wrap them in cheesecloth and let them macerate with the fruit to deepen the flavor.
- 2 cups sugar
- 4 cups Cognac or other unflavored brandy
- 2 lb. fresh sweet cherries, stemmed and pitted, pits reserved
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